Saucy Vegetarian Cabbage Rolls - cooking recipe

Ingredients

1 1/2 cups chopped fresh mushrooms (a mix of button and cremini is good)
1 cup diced zucchini
3/4 cup chopped green bell pepper
3/4 cup chopped red sweet bell 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 celery seed
1/4 teaspoon black pepper
1 large head of cabbage
6 tablespoons shredded muenster cheese, divided (you could leave out to make vegan or use Parmesan cheese)
2 teaspoons lemon juice
1 pinch salt
1 pinch black pepper
Sauce
1 (8 ounce) can tomato sauce
2 - 2 1/2 tablespoons ketchup
1 teaspoon lemon juice
1 tablespoon maple syrup
1/8 - 1/4 teaspoon hot pepper sauce, to taste
1 teaspoon Worcestershire sauce (optional)

Preparation

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\u00b0 for 15 minutes or until heated through.
Sprinkle with the remaining Muenster cheese.
Enjoy!
Note: (Honey or brown sugar are options for the maple syrup after the contest.).