Title: Grape Stuffed Cabbage Leaves
Categories: Entree Vegetable
Yield: 6 Servings

1	/2 c	carrot
1	/4 c	celery
1	/4 c	onion
	1 T	olive oil
	2 c	cooked wild rice
1 1	/2 c	California seedless grapes
1	/2 c	lowfat mozzarella cheese
	2 T	parsley
3	/4 t	salt
1	/2 t	dried thyme
:		ground pepper
	6	large bok choy leaf
	2 c	tomato
	1	garlic

1. Saute carrots, celery and onion in oil until crisp-tender. Remove from heat and stir in cooked wild rice, 1 cup grapes, cheese, parsley, 1/4 teaspoon salt, thyme and pepper to taste.

2. Dip cabbage leaves* in boiling water to make them more pliable; drain.

3. Fill each leaf with a mounded half-cup of grape mixture. Fold both sides of each leaf over filling and fold to form a cylinder.

4. Place rolls in microwave-safe dish. Combine diced tomatoes, remaining grapes and salt, garlic and 1/8 teaspoon ground pepper; spoon over cabbage rolls.

5. Cover with waxed paper and microwave at HIGH (100%) 6 to 7 minutes or until thoroughly heated. *To microwave, wrap 2 rinsed cabbage leaves in paper towel; microwave at HIGH 1 minute or until wilted. Repeat with remaining leaves.

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