Vegetarian Cabbage Rolls

(From Cooking Light 1987 [Oxmoor House, Alabama, 1987])

 

1 medium cabbage	2 ounces shredded extra-sharp cheddar cheese
vegetable cooking spray	1 8-ounce can tomato sauce
1 medium onion, chopped	2 teaspoons Worcestershire sauce
2 cups cooked brown rice	½ teaspoon freshly ground black pepper
¼ cup unsalted sunflower kernels, toasted

 

Remove dark outer leaves from cabbage.  Core cabbage.  Place cabbage in a large bowl of hot water until leaves are easily separated.  Remove 8 large leaves, reserve remaining cabbage for other uses.  Cook leaves in boiling water 6 to 8 minutes or just until tender.  Drain and set aside.

 

Coat a medium skillet with cooking spray.  Place over medium heat until hot.  Add onion, and sauté until tender.  Combine onion, rice, sunflower kernels, and cheese in a medium bowl; mix well.

 

Place a cup rice mixture in center of each cabbage leaf; fold sides in over rice mixture, and roll up each leaf.  Secure each cabbage roll with a wooden pick.  Place cabbage rolls in a large skillet.

 

Combine tomato sauce, Worcestershire sauce, and pepper in a small bowl; mix well.  Pour over cabbage rolls in skillet.  Bring to a boil.  Cover; reduce heat, and simmer 15 minutes.  Remove cabbage rolls to a serving platter, and serve immediately.  Makes 4 servings.