Vegetarian Cabbage Rolls

Ingredients

• 2 pounds cabbage green
• 1 tablespoon vegetable oil 
• 0.5 cup onion chopped
• 1 cup zucchini diced
• 1 cup rice white cooked
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 1 teaspoon basil dried
• 0.5 teaspoon caraway seeds 
• 12 ounces chili sauce 
• 4 ounces cheddar cheese shredded
• 0.3 cup vegetable stock dry white

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350°. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
2. 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.
3. 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.
4. Place about 1/4 cup rice mixture at stem end of each leaf.
5. Roll leaf around rice mixture, tucking in sides.
6. Place seam side down in dish.
7. Sprinkle wine over cabbage rolls.
8. Cover and bake 30 minutes. Spoon remaining chili sauce over rolls.
9. Sprinkle with remaining 1/3 cup cheese.
10. Bake uncovered about 5 minutes or until cheese is melted.