"Filling, economical, and delicious! You won't even miss the meat. Enjoyed and entered in Dining on a Dollar contest."
1 1/2 cups
chopped fresh mushrooms
( a mix of button and cremini is good)
chopped green bell pepper
chopped red sweet bell pepper
head of cabbage
shredded muenster cheese, divided
( you could leave out to make vegan or use Parmesan cheese)
1 (8 ounce) cans
2 -2 1/2 tablespoons
hot pepper sauce, to taste
In a large saucepan, combine the first 11 ingredients(mushrooms through black pepper). Bring to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for about 5 minutes.
Meanwhile, cut 10 large whole leaves off cabbage head and cook leaves in boiling water just until softened and pliable(about 5 minutes). Set aside eight large leaves for rolls (the two extra are just in case a leaf tears). Cut out the thick vein from each leaf, making a V-shape cut. Overlap the cut ends before filling.
Stir 4 tablespoons Muenster cheese and lemon juice into the vegetable mixture. Add salt and pepper to taste.
Now place 1/3 cupful on each cabbage leaf; fold in sides. Starting at an unfolded edge, roll to completely enclose the filling.
Combine tomato sauce, ketchup, lemon juice, maple syrup and hot pepper sauce(and Worchestershire sauce if using); pour 1/3 cup into a 2 quart baking dish. Place cabbage rolls, seam side down, in the baking dish; spoon remaining sauce over the top.
Cover and bake at 400° for 15 minutes or until heated through.
Sprinkle with the remaining Muenster cheese.
Note: (Honey or brown sugar are options for the maple syrup after the contest.).
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Saucy Vegetarian Cabbage Rolls (cont.)