1. Heat oven to 350º. 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.
2. 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.
3. 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.
4. 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.
