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.