Chinese Purple Cabbage Rolls with Apples

One of these days when I get the newsletter finished, I really want to produce a cookbook for a fundraiser for HPS. As regular readers know, there's a recipe section on this blog. The idea is to collect recipes for the future cookbook. By putting them on the blog all of you, the readers, can act as our test kitchen to make sure all of the instructions are clear etc. for the recipes.

The following recipe was submitted by Ana! Thanks Ana!

Chinese Purple Cabbage Rolls with Apples
1 cup chopped shiitake mushrooms
¼ cup chopped fresh parsley
½ cup diced carrots
½ cup chopped zucchini
¼ cup chopped scallions
2 teaspoons tamaridash of freshly ground black pepper
5 tablespoons toasted sesame oil
1 cup cooked wild rice blend or medium grain rice
1 cup cooked adzuki beans
¼ cup sesame seeds
2 cups sliced apples
½ head or 10 leaves purple cabbage, steamed 3 to 4 minutes
½ cup chopped nuts

Method
In a large saucepan, sauté the mushrooms, parsley, carrots, zucchini, scallions, tamari, and pepper in the sesame oil over medium heat for 5 to 7 minutes. Stir in the rice, beans and sesame seeds. Set aside. In a separate saucepan, cook the apples and juice over medium heat for 3 to 5 minutes or until tender. Set aside. Place one or two tablespoons for vegetables stuffing on each cabbage leaf where the thick stem is. Fold the right side of the leaf over it, then the left, and roll up. Place the stuffed leaves in a greased pan and top with the apple mixture and nuts. Cover and bake in a preheated 375 degrees oven for 25 to 30 minutes.Yield: 2 servings