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Vegetarian Cabbage Rolls

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Vegetarian Cabbage Rolls
  • Prep Time 30 min
  • Total Time 1 hr 15 min
  • Servings 4
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Looking for a vegetarian dinner? Then check out these flavorful cabbage rolls packed with zucchini and rice – a delicious meal!

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

Directions

  • 1 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.
  • 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.
Tips  

Choose a cabbage with fresh, crisp-looking leaves that are firmly packed; the head should be heavy for its size.

Cabbage is a cruciferous vegetable, considered by many to provide protection against certain cancers. It also contains a good amount of vitamin C and some vitamin A.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
125
)
Daily Value
Total Fat
14g
(
Saturated Fat
7g
)
Cholesterol
30mg
Sodium
1540mg
Total Carbohydrate
55g
(
Dietary Fiber
9g
)
Protein
15g
Daily Value*:
Iron
18%
18%
Exchanges:
2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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