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Ingredients
| green cabbage: 1 head |
| vegetable oil: 1 Tbl |
| onions (chopped): 1/2 cup |
| canned zucchini: 1 cup |
| white rice: 1 cup (cooked) |
| salt: 1/2 tsp |
| black pepper: 1/4 tsp |
| dried basil (leaves): 1 tsp |
| caraway seed: 1/2 tsp |
| chili sauce: 12 oz |
| cheddar cheese (shredded): 1 cup |
| soup - vegetable broth: 1/4 cup |
Vegetarian Cabbage Rolls
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.