•Oil to saute
•1 large onion, chopped
•1 medium zuchinni, chopped
•1 cup mushrooms, chopped
•1 cup of cooked brown rice
•2 eggs, wisked
•8-10 full cabbage leaves
•1 large can of diced tomatoes in sause
•Salt & Pepper
Preheat oven to 375. In a large skillet, saute the onion, zucchini & mushrooms in the oil until they begin to soften. Add in the cooked rice and seasoning to taste cooking for 5 minutes. Set this mixture aside to cool. Once cool mix in the eggs.
In a large pot, bring water to a boil and blanch the cabbage leaves until just tender. Remove, trim rib & dry.
Coat the bottom of an 11 x 17 inch baking dish with tomato sauce.
Lay out the cabbage leaves & place a portion the mixture in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down into the baking dish. Once you have finished rolling the cabbage rolls, pour remaining tomatoes & sauce over them, cover with foil & place in oven for 20-25 minutes. Serve topped with sour cream.