• 1 head green cabbage, (about 2 pounds)
  • 1 medium onion, (1/2 cup) chopped
  • 1 medium zucchini, (1 cup) diced
  • 1 cup cooked white rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon caraway seed
  • 12 ounces chili sauce
  • 1 cup shredded low fat cheddar cheese, (4 ounces)
  • 1/4 cup dry white wine, or vegetable broth


Heat oven to 350 Spray rectangular baking dish, 11 x7xl 1/2 inches, with cooking spray. Remove 8 leaves of cabbage while holding head under running water. Cover leaves with boiling water. Cover and let stand about 10 minutes or until leaves are limp; then drain. In a 3-quart saucepan over medium heat cook onion and zucchini in broth or water about 3 minutes, stirring occasionally, until crisp tender. Stir in rice, salt, pepper, basil, caraway seed, half of the chili sauce and 2/3 cup of the cheese. Place about 1/4 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place seam side down in dish. Sprinkle wine over cabbage rolls. Cover and bake 30 minutes. Spoon remaining chile sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.

4 servings Nutrition Facts Amount Per Serving: Calories 264 - Calories from Fat 55 Percent Total Calories From: Fat 21%, Protein 22%, Carbohydrate 54% Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 2g, Cholesterol 14mg, Sodium 468mg, Total Carbohydrate 36g, Dietary Fiber 4g, Sugars 0g, Protein 14g, Vitamin A 8457 units, Vitamin C 136 units, Calcium 0 units, Iron 3 units

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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
Vegetarian Cabbage Rolls