Instructions: Clean and slice all mushrooms into 1/2-inch pieces. Saute the mushrooms in a large saute pan in the sesame oil for about 5 minutes, stirring occasionally. Add shallots, garlic, parsley and ginger. Cook for another 6 to 8 minutes. Season to taste with salt and pepper. Chill. Blanch the cabbage leaves in 1 quart of boiling water and immediately chill in ice water. Dry the cabbage leaves on paper towels. Place 1/8 of the mushroom mixture in the center of each cabbage leaf, fold the side of the leaf and roll. Serve with light soy sauce for dipping.

Yield: 4 servings

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