Ingredients
- 1 carton of button mushrooms chopped finely
- 1 cup diced zucchini copped finely
- 3/4 cup finely chopped green pepper
- 3/4 cup finely chopped red pepper
- 1 cup vegetable broth
- 1/2 cup Bulgar
- 1 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/4 teaspoon pepper
- 1 large cabbage
- 6 tablespoons of Parmesan cheese
- 2 teaspoons of lemon juice
- 1 can tomato sauce
- Preheat oven to 400 degrees.
- Cook cabbage in a large pot filled with boiling water. Continue to cook the cabbage till leaves begin to fall off. Remove 8 leaves and set aside.
- In a large pan combine your first 10 ingredients and bring to a boil. Once boiling let simmer for 5 minutes and set aside to let cool.
- Cut the thick vein in the cabbage in a v shape and set aside.
- Stir 4 tablespoons of Parmesan cheese and your lemon juice into your vegetable mixture.
- Place half of your tomato sauce on the bottom of baking dish.
- Place a heaping amount of mixture in the middle of the cabbage.
- Fold sides of cabbage over and roll cabbage to filling is enclosed and place in casserole dish.
- Place the rest of your sauce on top of the rolled cabbage (we added more sauce to the top of the cabbage)
- Bake for 15 minutes and sprinkle with the remaining Parmesan cheese.
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I would really love anyones feed back!!