Saute the mushrooms in a large saute pan in the sesame oil for about
5 minutes, stirring occasionally. Add shallots, garlic, parsley, and
ginger. Cook for another 6 to 8 minutes. Season to taste with salt
and pepper. Chill.
Blanch the cabbage leaves in 1 qt of boiling water and immediately
chill in ice water.
Dry the cabbage leaves on paper towels.
Place 1/8th of the mushroom mixture in the center of each cabbage
leaf, fold the side of the leaf and roll.