Vegetarian Cabbage Rolls

By KSmitherman

Ingredients

• 1-1/2 cups chopped fresh mushrooms
• 1 cup diced zucchini
• 3/4 cup chopped green pepper
• 3/4 cup chopped sweet red pepper
• 3/4 cup vegetable broth
• 1/2 cup bulgur
• 1 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 large head cabbage
• 6 tablespoons shredded Parmesan cheese, divided
• 2 teaspoons lemon juice
• 1 can (8 ounces) tomato sauce
• 1/8 teaspoon hot pepper sauce

Preparation

Step 1

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 eight 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.