Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

PREPARE THE FILLING 1/2 ts Salt
1 tb Butter PREPARE THE MUSHROOMS
4 c Cabbage, finely shredded 1 tb Butter
2 c Bok Choy greens, shredded 1/2 lb Mushrooms, fresh, sliced
1 tb Currants (Optional) 1 ts Lemon Juice, fresh
1 Onion; thin sliced ASSEMBLE THE STRUDEL
2 Scallions; chopped 4 Phyllo Pastry Sheets
2 tb Dill, fresh, chopped * 2 tb Butter; melted
2 tb Cilantro, fresh OR Parsley 4 tb Bread Crumbs, whole Wheat

* OR 1 t -Dill, dried
RECIPE DIRECTIONS SCALED FOR SERVES: 4 PREPARE THE FILLING: Melt
butter in large heavy saucepan. Add Cabbage and Bok Choy greens,
currants, onion and scallions. Cook over medium-high heat for 3-4
minutes or until greens begin to wilt. Add dill, cilantro and Sea
Salt, and cook for 1 minute over high heat, stirring well to
thoroughly incorporate herbs into vegetables. Set aside.
PREPARE THE MUSHROOMS: In a separate large skillet, melt butter. Add
mushrooms and saute briefly over high heat stiring frequently until
they begin to soften. Remove from heat, sprinkle with lemon juice and
add to vegetable mixture. Mix well.
ASSEMBLE THE STRUDEL: Preheat oven to 400 F. Strain mushroom-vegetable
mixture in colander, catching the liquid in a small bowl. (Reserve to
add to soups, gravies etc.) Lightly butter cookie sheet. Place one
phyllo sheet on damp towel, brush lightly with melted butter. Place
second phyllo sheet on top of first. Sprinkle 2 tablespoons of bread
crumbs on left-hand side of phyllo. Fold right side over to encase
bread crumbs, making a rectangle. Brush top lightly with melted
butter. Spread 1/2 the vegetable mixture along the long edge,
stopping 1" short of the sides. Roll as you would a jelly roll. Place
seam side down on buttered baking sheet. Brush roll with melted
butter. Repeat for second roll. Bake until golden; about 30 minutes.
Cut each into 3-4 sections

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