Vegetarian Cabbage Rolls

• 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 tablespoon dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 large head cabbage
• 6 tablespoons shredded Parmesan cheese, divided
• 2 teaspoons lemon juice
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon hot pepper sauce (or to taste)

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.
2. Meanwhile, cook cabbage in boiling water just until eaves 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. Place a heaping 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose filling.
3. 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 400u0b0 for 15 minutes or until heated through. Sprinkle with remaining Parmesan cheese.

ingredients, fresh mushrooms, zucchini, green pepper, sweet red pepper, vegetable broth, bulgur, basil, marjoram, thyme, pepper, head cabbage, parmesan cheese, lemon juice, tomato sauce, hot pepper

Taken from www.epicurious.com/recipes/member/views/vegetarian-cabbage-rolls-50106312 (may not work)