NAPA CABBAGE CASSEROLE

Ingredients:

• ¼ large or ½ small napa cabbage
• 2 to 3 shiitake mushrooms
• 3 button mushrooms
• 1 bunch enoki mushrooms (enokitake or golden needle)
• 250 ml (1 cup) heavy cream
• Several slices of veggie ham
• Grated mozzarella cheese
• Sugar
• Salt

Directions:

• Preheat oven to 250°C (475°F).
• Cut the cabbage, shiitake mushrooms, and veggie ham into thin shreds. Cut the button mushrooms into thin slices.
• Heat oil in a sauté pan. Add the mushrooms (except enoki) and veggie ham. Sauté until fragrant. Add cream and cabbage. Cover and cook for 5 minutes.
• Add enoki mushrooms, sugar and salt to taste. Cover and cook until cabbage is soft.
• Place all contents into an oven proof dish. Top generously with cheese. Bake until golden and bubbly on top.

• Quantities are approximate. Adjust to your own taste.