Ingredients

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

Preparation

  1. Drop cabbage leaves into boiling water; cook for 2 min.,remove, pat dry.
  2. Heat olive oil in 12" skillet on medium stove,add zucchini, yellow squash, carrot, Swiss chard, onion, garlic. cook 5-7 min.
  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. Turn oven to 350.
  5. In large rectangular casserole dish, stuff cabbage leaves with vegetable/tomato mix; place stuffed cabbage seamside down, pour leftover mix on top.
  6. Cover casserole with aluminum foil, bake in hot oven 20-25 min.
  7. Serve 3 stuffed cabbage per person.