Instructions: Cut off core end of cabbage and remove torn outer leaves. Separate remaining leaves and select 12 large ones (save inside leaves for another use). In a large kettle of boiling salted water, cook 3 or 4 of these large leaves at a time just until limp (about 2 minutes). Lift from water and let drain and cool.

Heat salad oil and butter in a wide frying pan over medium-high heat.

Add mushrooms, onions, and garlic; cook, stirring occasionally, until vegetables are soft and pan juices ahve evaporated. Stir in rice, salt, and pepper; cook for 1 minute. Remove pan from heat and stir in jack cheese and Parmesan.

Spoon an equal amount of filling onto base of each leaf, and roll halfway to enclose. Fold sides in, then continue rolling up. Place rolls, seam side down, in a shallow 2-quart baking dish. If made ahead, cover and refrigerate.

Bake, covered, in a 350 degree oven for 30 minutes (40 minutes, if refrigerated) or until hot throughout. Heat tomato sauce or marinara sauce to spoon over each serving.

YIELD: six servings of 2 rolls each.

NOTES : Long, broad leaves of Chinese Cabbage are easier to roll than regular cabbage. If you cant buy Chinese cabbage, core a whole head of regular cabbage and steam it for 5 minues. When its cool, carefully peel off the large outer leaves to use in this recipe.

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