Ingredients

• 1 head Green or Savory Cabbage core removed.
• 16 oz of Shiitake Mushrooms chopped
• 1-15 oz can of White Beans drained
• 1 head of Fresh Spinach washed, trimmed, and chopped
• 2 cloves of Garlic sliced
• 1 shallot diced
• 1/2 cup cooked barley
• Zest of 1 lemon

For the Bruschetta topping:

• 8 Roma Tomatoes diced
• 1/2 cup chopped basil
• 1/4 cup red onion diced
• 3 cloves of garlic minced
• 1 tsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp Apple Cider Vinegar
• 1 tbsp lemon juice

Directions

1. Bring a large stock pot to boil and submerge the head of cabbage for 15 minutes until the leages are flexible. Remove and let drain.
2. Meanwhile make your filing. Heat a sauté pan over low heat and cook down the spinach till wilted. Remove and drain the excess moisture as much as possible. Set aside. Over low heat add tsp of Extra Virgin Olive oil to the sauté pan. Add your garlic and shallot. Cook till shallots are translucent roughly 3-5 minutes. Add mushrooms and cook for 5 minutes until they have shrunk down and then add a pinch of salt. Remove and set aside. In a mixing bowl combine your spinach, mushrooms, white beans, and barley. Season with a pinch of salt, zest of 1 lemon , and a couple cracks of fresh black pepper if desired.
3. Place 1/4 cup of filling in an oval shape near the rib edge of each leaf and roll up towards the outer edge, tucking the sides in as you roll. 
4. Repeat the rolling process.
5. In your BCRF Steamer insert place 4 of the Stuffed cabbages seam side down without overlapping,
6. Heat 1 1/2 inches of water in your 3 qt D3 Sauce Pot over medium low heat. Once the water begins to steam place the insert on top and cover with the lid. Steam for 5 minutes. Remove the rolls from the insert and line the remaining stuffed cabbage inside and repeat the process.
7. To serve top with Bruschetta and enjoy.

Pro Tip

You can make the Bruschetta ahead of time here. The longer it all sits combined the more time those flavors will have to marry together.