Vegetarian Stuffed Cabbage

I had a cabbage...and I am not very fond of coleslaw...so what to do? I adapted my regular recipe to use more veggies and be a little "lighter"!



Vegetarian Stuffed Cabbage



1 head cabbage, lightly steamed with leaves removed



Filling:

3 cups cooked and cooled rice

1 onion, minced

1 medium zucchini, chopped in a small dice (approx 2 cups)

1 small eggplant, chopped in a small dice (approx 1 cup)

2 Tbs olive oil



1 large can crushed tomatoes

3 Tbs cider vinegar

1-2 cups water, as needed

Salt and pepper to taste



1 - Saute all the filling ingredients except the rice until soft. Place in a large bowl, and add the cooked rice. Stir well.

2 - Use about 2-3 Tbs filling for each cabbage leaf. Fold, and place in a large pot.

3 - When all the leaves are stuffed and in the pot, pour the tomato sauce and vinegar and water into the pot, and simmer on low heat until the cabbage is tender and the rolls are cooked thru - about 30 minutes.