12 large cabbage leaves (regular or napa cabbage)
½ pound mushrooms, sliced*
1 cup chopped onion
2 tablespoons butter or margarine
2 cups cooked**, drained small white beans or one 16-oz. Can, drained
1 ¼ cups shredded mozzarella cheese
¾ cup shredded carrot
2 tablespoons chopped parsley
½ teaspoon salt
¼ teaspoon crushed oregano
1/8 teaspoon pepper
Prepared meatless spaghetti or tomato sauce, thoroughly heated

Cook cabbage leaves, a few at a time, in boiling water 2 minutes or until softened.  Drain and cool.  Saute mushrooms and onion in butter until onion in tender; stir in beans, cheese, carrot, parsley and seasonings.  Spoon onto cabbage leaves; roll up.  Place seam-side down in shallow 2-quart baking dish.  Cover and bake at 350º F 30 minutes.  Serve with sauce.  

* Two cans (4-oz. Each) sliced mushrooms may be substituted for fresh mushrooms.  Drain before using.

** For best results, soak and cook beans according to preferred methods located on this site.

Chef’s tip:  Excellent served with barley or rice pilaf or French bread and salad.