1 tbsp. butter
4 c. cabbage, finely shredded
2 c. bok choy greens, shredded
1 tbsp. currants, optional
1 sm. onion, sliced thin
2 scallions, chopped
2 tbsp. fresh dill, chopped or 1 tsp. dried dill
2 tbsp. fresh cilantro or parsley, chopped
1/2 tsp. salt

Prepare the filling: Melt butter in large heavy saucepan. Add cabbage and bok choy greens, currants, onion and scallions. Cook over medium-high heat, stirring frequently, for 3-4 minutes or until greens begin to wilt. Add dill, cilantro and salt. Cook for 1 minute over high heat, stirring well to thoroughly incorporate herbs into vegetables. Set aside.

1 tbsp. butter
1/2 lb. mushrooms, sliced (fresh mushrooms)
1 tsp. fresh lemon juice

In separate large skillet, melt butter. Add mushrooms and saute briefly over high heat, stirring frequently, until they begin to soften. Remove from heat. Sprinkle with lemon juice and add to vegetable mixture. Mix well.

4 phyllo pastry sheets
2 tbsp. butter, melted
4 tbsp. dry bread crumbs

Preheat oven to 375-400 degrees. Strain mushroom-vegetable mixture in colander, catching liquid in small bowl. Reserve liquid to add to soup, sauces or gravy. Lightly butter cookie sheet. Place 1 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 hand side over to encase bread crumbs, making a rectangle. Brush top lightly with melted butter.

Spread 1/2 vegetable mixture along long edge, stopping 1 inch short of the short sides. Fold borders into encase vegetables. 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, approximately 30 minutes. Cut each into 3 or 4 sections.