Cook the grain until tender.in a large frying pan, saute the onion in the oil until semi-tender for about 2 minutes. Add the mushrooms, nuts, herbs, and spices and saute for another 5 minutes or so until the onions are tender and transparent. While the other ingredients are cooking, steam the separate cabbage leaves for 5 minutes or more until they are slightly tender but still a little crisp. When the grains are finished cooking the vegetables are sautéed, mix them all together. Fill each cabbage leaf with a little of the grain and vegetable mixture while everything is still hot. Foldup the cabbage leaves and tuck them, folded side down in a large shallow lightly oiled baking dish. If the leaves won’t stay folded, use toothpicks to keep them in place. Be careful to count the toothpicks and remove them all before serving.