Mushroom & Carolina Gold Rice Stuffed Cabbage Rolls

To prepare marinara: Heat 3 tablespoons oil, 2 cups onion and sliced garlic in a medium saucepan over medium-low heat. Cook, stirring occasionally, until soft and golden brown, about 15 minutes. Add wine; cook 1 minute. Add tomatoes, tomato paste, oregano, crushed red pepper and 1/8 teaspoon salt. Adjust heat to maintain a simmer, cover and cook, stirring occasionally, for 1 hour. Remove from heat and stir in basil.

Meanwhile, prepare cabbage rolls: Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.

Bring a large pot of water to a boil. Add cabbage leaves and cook for 1 minute. Drain and rinse with cold water. Pat dry.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the remaining 2 tablespoons oil and mushrooms; cook, stirring occasionally, until the mushrooms are brown, about 5 minutes. Add bell pepper, zucchini, garlic, pepper and salt and cook, stirring often, until tender, 3 to 5 minutes. Transfer to a large bowl and let cool for 10 minutes.

Add egg, rice, herbs, 1/2 cup Gouda, Parmesan, lemon zest, lemon juice and hot sauce to the vegetables and mix well.

Spoon about 1/3 cup filling into each cabbage leaf and roll up, tucking in the sides. Arrange the cabbage rolls seam-side down in the prepared baking dish and spread the marinara over the top. Sprinkle with the remaining 1/2 cup Gouda.

Bake until bubbling around the edges and the cheese has melted, about 25 minutes.