Preparation / Directions:
1. heat oil in skillet. 2. add mushrooms, onions, lemon grass and garlic. saute until onions are soft. 3. add panang curry base. saute 2-3 more minutes. 4. remove pan from heat. 5. in a large bowl, combine spinach, rice and saute mixture until well mixed. 6. lay cabbage leaves on a counter with core end facing you. 7. spoon approximately 1/4 cup of stuffing into center. 8. lifting core end, roll up and over, tucking in end to complete the rolling. 9. place rolls into baking dish, side seam down. 10. cover baking dish with aluminum foil and bake at 350ΓΈ for 40 minutes. 11. make panang curry sauce. 12. serve with panang curry sauce.
*note: to blanch cabbage:
1. in a large pot, bring a gallon of water to boil. 2. place cored head of cabbage into water. 3. with two forks, slowly pull cabbage leaves away from head being careful not to tear them. 4. when all leaves are separated, let simmer for 5-10 minutes. 5. drain cabbage and cool leaves with cold water. 6. to aid in rolling, trim 1-2 inches of core end to about 1/4 - 1/8 inch thickness.
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