1 lb. fresh or frozen sole or other fish fillets
8 medium cabbage leaves
3/4 C. shredded cabbage
1/2 C. shredded zucchini
1/3 C. finely chopped onion
1/4 C. shredded carrot
1/4 tsp. herb of choice
1/8 tsp. pepper

Thaw fish, if frozen. Cut fish into 8 portions. Trim the large center vein from each cabbage leaf, keeping leaf in one piece. Rinse leaves and place in a 12×71/2×2-inch baking dish. Cover with vented clear plastic wrap. Cook on 100% power (high) in microwave for 3 to 5 minutes or till tender. In a 1-quart casserole stir together the shredded cabbage, zucchini, onion, and carrot. Cook, covered, on high 3 to 5 minutes or till tender, stirring once. Drain. Stir in seasonings. Spoon some of the vegetable mixture atop the center of each piece of fish. Bring the ends of the fish up around the filling. Place fish roll near one end of a cabbage leaf. Fold in two sides of the leaf, and then roll up beginning from an unfolded end. Secure with toothpicks, if necessary. Place the fillets, seam side down, into the baking dish. Repeat with the remaining fish and cabbage leaves. Cook, covered, in microwave, on high 4 to 6 minutes or till fish flakes easily with a fork, giving dish a half-turn once.