I adapted this recipe from one I prepared at a recent What’s for Dinner class at PC Cooking School in Lindsay.

8 large cabbage leaves (savoy preferred)

2 tbsp olive oil

2 cups roughly chopped oyster mushrooms

2 cups stemmed and roughly chopped shiitake mushrooms

2 cups  roughly chopped cremini mushrooms

1 cup  finely diced white onion

2 tsp dried thyme

¼ tsp. cayenne pepper

1 cup  packed baby kale, roughly chopped

½ tsp salt

¾ cup Feta Cheese, crumbled

¾ cup strained tomatoes

1 cup Quinoa or 11/2 cups cooked

1-½ cups vegetable or organic chicken broth

Bring large pot of water to a boil. Add cabbage leaves; partially cover and boil for 6 to 8 minutes or until tender. Drain; arrange leaves on paper towel and let cool for 10 minutes.

Meanwhile, in large nonstick frying pan, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, for 8 minutes. Add onion, thyme and cayenne; continue to cook for about 5 minutes or until onion is softened and mushrooms are caramelized. Let cool for 10 minutes. Transfer mixture to large bowl; stir in spinach, salt, feta cheese and ¼ cup  of the strained tomatoes.

Pour 2 cups water in medium saucepan. Stir in Quinoa . Bring to boil then reduce to simmer. Cover and cook for about 15 minutes. Let cool for 10 minutes. Add 1-½ cups of cooked quinoa to mushroom mixture; reserve any remaining for another use.

Arrange cabbage leaves on cutting board; trim large thick veins from each leaf and chop finely; add to mushroom mixture.

Divide mushroom mixture among the 8 cabbage leaves; fold sides in, then roll tightly to secure. Transfer to bottom of shallow saucepan, fitting cabbage rolls in tightly. Pour chicken broth and remaining ½ cup strained tomatoes over top. Bring to simmer on stovetop over medium heat. Once simmering, cover and cook for 1 hour. Transfer each cabbage roll to a serving dish; spoon some cooking liquid from the saucepan over top.

Garnish with sour cream and fresh parsley, if desired.

Makes 8 servings