Vegetarian Cabbage Rolls

• 1 large head green cabbage 
• 1 medium onion, chopped 
• 1 medium zucchini, diced 
• 4 cups cooked white rice (cooked in vegetable broth for flavor)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon dried basil leaves
• 1/4 to 1/2 cup grated parmesan cheese
• 1 can fire roasted dice tomatoes, drained
• 2 tablespoons olive oil
• Italian seasoning 

While rice is cooking place 2 tablespoons of oil into skillet and sauté the onion and zucchini, but leave a little al dente. Add salt and pepper to taste. 

Add the sautéd vegetables, the tomatoes, parmesan cheese and the basil to the cooked rice and stir until incorporated. Season more if needed. Set aside and cool.

Meanwhile, bring a large port of water to a boil. Core the cabbage head and drop it in the boiling water. Boil for 5 minutes and gently pull top leaves off. Place the leaves in plate along side of you. Continue the "peeling" process until all of the larger leaves are separated from the head. They should be supple enough to roll. This recipe is enough for 2 9 x 13 pans. (They freeze well so don't worry about making too many!)

Fill the cabbage leaves with rice filling and roll "egg roll" Style. Place each rolls in a single layer but tight together in a 9 x 13 pan that is coated with your favorite tomato sauce on the bottom. Once the pan is full, pour more sauce over the rolls and sprinkle with Italian seasoning and additional salt and pepper to taste. I like to use vodka sauce. It gives it a really nice flavor!

Cover with foil and bake in a 350 degree oven for about an hour and a half. Remove the foil and bake 10-15 min longer to brown the tops a little.

Plate and serve!