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