Vegetarian Cabbage Rolls from "Taste of Home Light Recipes"

1 1/2 cups chopped fresh mushrooms
1 cup diced zucchini
3/4 cup chopped green pepper
3/4 cup chopped red pepper
3/4 cup vegetable broth
1/2 cup bulgur
1 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/4 tsp. pepper
1 large head cabbage
6 tbsp shredded parmesan cheese, divided
2 tsp. lemon juice
1 can (8 oz.) tomato sauce
1/8 tsp. hot pepper

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 5 minutes.

Meanwhile, cook the cabbage in boiling water just until leaves fall of 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-shaped cut.
Overlap cut ends before filling.  Stir 4 tbsp. 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 pt. 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.

Yield:  4 servings
One serving (2 rolls):  142 calories
Fat:  3 grams