Vegetarian Cabbage Roll (dressed up like lasagna)

This has become a favorite. Tonight is it's second "dinner party" debut. I keep altering the cheese filling mixture in the hope of getting it fluffy.

Vegetarian Cabbage Roll Dressed Up Like Lasagna:
preheat oven to 400, cook time 40 minutes
Head of red cabbage (you may not use it up, but my friend Abby swears if you put it back in the fridge, it's good as new)
2 cloves of minced garlic
1/2 chopped vidalia onion
1 chopped portabella mushroom cap
3/4 oz. chopped re hydrated procini mushrooms
1 grated carrot
herbs de provance, thyme, cayenne, black pepper, salt
balsamic vinegar, cooking sherry
1 diced tomato
1 jar of marinara sauce
bit (1/4 cup?) of half and half
1/2 cup wild rice
1 cup broth
2 cups mozzarella
cheese filling
3 tbs. goat cheese
1/4 cup Gruyere or Swiss
2 tbs. grated Parmesan/Romano
1 egg, slightly beaten
1/2 cup ricotta

cook wild rice according to directions, get the porccini's soaking too
go off, have a beer (you've got some time)
when the wild rice is "fluffing" parboil your head of cabbage (cutting off the end). you still want it firm but close to edible. drain and set aside
add your garlic and onion to a hot pan with butter and olive oil (equal parts), add the mushrooms, sherry and balsamic to taste and enough broth to cover the bottom of the pan. keep the mushrooms "tender firm"
add to grated carrot, spices, tomato, wild rice and 1/2 the jar of marinara (add more stock if moisture is needed)
put cheese filling ingredients in a separate bowl, whip together (add nutmeg, paprika black pepper, etc if desired)
cut stems out of cooled cabbage
in a greased casserole pan add half of the rice mixture, drizzle half and half
cover with another layer of cabbage
spread all of the cheese mixture
another layer of cabbage
the rest of the rice, drizzle half and half
last cabbage layer
top with remaining sauce cover in foil
bake for 30 minutes, remove foil and add mozzarella and cook for another 10

An introduction....Fruity Brunch Pancakes with Honey Cinnamon Butter

Every week there seems to be a food concoction that seems worthy of sharing. The people in my life get tired of my raving about food that I ate without them and it's always helpful to have a reason to document a recipe. Thus a blog is born.
The first recipe (drum roll please) is from this past Sunday

Fruity Brunch Pancakes with Honey Cinnamon Butter: 
1 medium sweet potato
1 ripe banana
1 baking apple (I used Jonagold this first time)
a hearty pinch of nutmeg
1 cup pancake mix
2 eggs
1 cup buttermilk
3 tbs. veggie oil
for topping
1/4 cup unsalted butter at room temp.
1/4 cup wildflower honey
2 tbs. cinnamon

peel and quarter sweet potato, put in small sauce pan with cold water and boil until soft
cut a slit in the banana (if not browning ripe) cook in toaster oven at 400 until skin darkens (about 15 minutes)
grate apple and put aside
in stand mixer (not required, by hand would be fine), add pancake mix, eggs, buttermilk and oil, beat on medium until combined and no longer chunky-lumpy
in smaller bowl, add drained potatoes and mash with banana, add apples and nutmeg
fold in fruit mixture and beat on low until blended

add butter, honey and cinnamon in food processor, pulse until combined (you might need to help it out by mashing the butter chunks with a fork)

Cook as you would any pancake, slather on some tasty butter spread and voila!

My cooking philosophy is centered around what I can make by what's in the kitchen. So this recipe goes out to an over ripe banana.