Vegetable Cabbage Rolls in Tomato Sauce

Ingredients:

1 head cabbage
1 tablespoon olive oil
1 medium red pepper, finely chopped
1 medium yellow pepper, finely chopped
1 medium onion, finely chopped
1 tablespoon seasoned rice vinegar
1 teaspoon reduced-sodium soy sauce
2 teaspoons ginger root, minced, peeled
1 can (16 to 19 ounces) cannellini, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
2 cans (14 1/2 ounces) stewed tomatoes

Instructions:

Remove core of cabbage and throw away.  Heat a large Dutch oven pan filled 2/3 full of water over high heat until boiling.  Place cabbage in boiling water cut side up.  With forks separate leaves as they soften.  Once the leaves are separated cover the pan and continue to boil about 15 minutes or until tender.  Drain well. 

Place 8 leaves to the side.  Chop remaining leaves. 

Heat olive oil in a large skillet over medium heat about 1 minute.  Add peppers and onion and cook about 8 minutes.  Add chopped cabbage, vinegar, soy sauce and ginger and continue cooking for 5 minutes. 

Remove from heat and stir in cannellini and water chestnuts.  Allow to cool slightly.  

Using the reserved cabbage leaves place about 1/3 cup of filling in the middle of each leaf.  Wrap cabbage leaf around the filling.  Once all the leaves are filled replace skillet on the stove. 

Heat tomatoes over high heat until juice just starts to boil.  Reduce heat to low and place rolled cabbage leaves in skillet.  Cover and cook about 13 minutes or until heated through.