Vegetarian Stuffed Cabbage

• 3 qts boiling water
• 12 cabbage leaves
• 1 Tblsp. olive oil
• 1/2 lg. zucchini-julienned
• 1/2 medium yellow squash
• 1 lg. carrot-julienned
• 8 lg. Swiss chard leaves
• 1 onion-sliced
• 3 garlic cloves-sliced
• 2 cups raisins
• 24 oz, crushed tomatoes
• 2 cup brown rice-cooked
• 1 Tblsp. balsamic vinegar
• 2 Tblsp. brown sugar
• 1 Tblsp. vegetable base
• salt and pepper to taste

1. 1. Drop cabbage leaves into boiling water; cook for 2 min.,remove, pat dry.
2. 2. Heat olive oil in 12" skillet on medium stove,add zucchini, yellow squash, carrot, Swiss chard, onion, garlic. cook 5-7 min.
3. 3. Add raisins, crushed tomatoes, rice, vinegar, sugar,vegetable base, mix well,turn stove on low, cover, cook 10-12 min; adjust for salt and pepper Remove from stove, let cool.
4. 4. Turn oven to 350.
5. 5. In large rectangular casserole dish, stuff cabbage leaves with vegetable/tomato mix; place stuffed cabbage seamside down, pour leftover mix on top.
6. 6. Cover casserole with aluminum foil, bake in hot oven 20-25 min.
7. 7. Serve 3 stuffed cabbage per person.

water, cabbage, olive oil, zucchini, yellow squash, carrot, swiss chard, onion, garlic, raisins, tomatoes, brown rice, balsamic vinegar, brown sugar, vegetable base, salt

Taken from www.epicurious.com/recipes/member/views/vegetarian-stuffed-cabbage-50109323 (may not work)