2 Rolls = 1 Serving As Entree; 1 Roll = 1 Serving As Side Dish

Method:

Add the oil to a large nonstick skillet. Saute the onion and shallot 3 to 5 minutes. Add the mushrooms, carrots, and rutabaga and saute for about 3 minutes.

Stir in the spinach and zucchini; add the rice, seasonings, and parsley. Taste and adjust seasonings.

Place about 1/3 cup of the vegetable mixture on each of 12 cabbage leaves at the stem end. Roll up, tucking in the sides.

Cover with foil and bake in a 350-degree F. oven for about 1-1/2 hours or until cooked through.

Prepare a sauce by sauteing the tomatoes in the oil for about 3 to 5 minutes; set aside.

To Serve: Spoon the hot tomato sauce over the cabbage rolls; add a dollop of yogurt and sprinkle with chopped fresh dill or chives. Serve with mashed or boiled potatoes.

Per Serving: 5.3 gm total fat, .76 mg saturated fat, 8.7 gm fiber, 208 calories, 0 mg cholesterol, 21.1% fat, 145 mg sodium, 48 cal. From fat.