Ingredients
1-1/2 cups chopped fresh mushrooms1 cup diced zucchini3/4 cup chopped green pepper3/4 cup chopped sweet red pepper3/4 cup vegetable broth1/2 cup bulgur1 teaspoon dried basil1/2 teaspoon dried marjoram1/2 teaspoon dried thyme1/4 teaspoon pepper1 large head cabbage6 tablespoons shredded Parmesan cheese, divided2 teaspoons lemon juice1 can (8 ounces) tomato sauce1/8 teaspoon hot pepper sauce
Preparation
In a large saucepan, combine the first 10 ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes.
Meanwhile, cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf, making a V-shape cut. Overlap cut ends before filling. Stir 4 tablespoons Parmesan cheese and lemon juice into vegetable mixture.
Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
Combine tomato sauce and hot pepper sauce; pour 1/3 cup into a 2-qt. baking dish. Place cabbage rolls in dish; spoon remaining sauce over top. Cover and bake at 400° for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.
