Add the cored cabbage, cored side down to a large pot of boiling water and blanch for about 10 minutes, or until the leaves start to separate. Drain in a colander.

To make the filling, heat the shallots in a medium sauté pan over medium heat and stir until fragrant, about 1 minute.

Add the coconut aminos, quinoa flakes, mushrooms, olives and raisins and stir to combine.  Add the water and cook until the quinoa flakes are mushy, about 3 minutes.

Add the filling to a food processor. Pulse until the mixture is combined but still has texture.

To make the sauce, heat the apricot preserves, coconut aminos, green tea, mustard, garlic ginger and cumin to a large saucepan over medium heat.

Take a leaf of cabbage, cut out the tough part of the stem by making a v-shape cut, and fill the end closest to you with about 1 to 2 tablespoons of the filling going wideth-wise. Roll the cabbage leaf, while tucking in the sides as you go along, similar to a burrito. Do the same with the remaining cabbage leaves and filling.

Add the stuffed cabbage leaves to the sauté pan and cover. Cook for about 15 minutes.  Spoon some of the sauce from the pan over the cabbage, halfway through cooking. Serve immediately.