Makes 4 servings
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 F. Spray rectangular baking dish, 11 x 7 x l 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.