Ingredients
1
large head green cabbage (about 2 pounds)
1
tablespoon vegetable oil
1
medium onion, chopped (1/2 cup)
1
medium zucchini, diced (1 cup)
1
cup cooked white rice
1/2
teaspoon salt
1/4
teaspoon pepper
1
teaspoon dried basil leaves
1/2
teaspoon caraway seed
1
bottle (12 ounces) chili sauce
1
cup shredded Cheddar cheese (4 ounces)
1/4
cup dry white wine or vegetable broth
Preparation
Heat oven to 350°. Spray rectangular baking dish, 11x7x1 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; drain.
Heat oil in 3-quart saucepan over medium heat. Cook onion and zucchini in oil 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 chili sauce over rolls. Sprinkle with remaining 1/3 cup cheese. Bake uncovered about 5 minutes or until cheese is melted.
