Napa Cabbage Gratin (烤白菜)

Ingredients:
2 lb Napa cabbage
1 box (8 oz) Freeh mushroom
1 can (10 ¾ oz) cream of mushroom
2 pieces Dried scallop (or cooked crabmeat or dried shrimp)
Cheese, American or Swiss or Mozzarella. Some to broil.
3 tablespoon oil

Seasoning:
¼ teaspoon salt
Black pepper

Steps:
1. Cut cabbage into small pieces.
2. Put dried scallop into warm water to soften it and then stem it with wine and ginger for 30 minutes. Tear into slices. If you use dried shrimp, put them into warm water for 10 minutes to soften them.
3. Sauté cabbage with oil till softened. Add fresh mushroom and continue sauté for 5 more minutes to make mushroom soft. Drain the water.
4. Pour cabbage and mushroom into a baking pot. Add scallop slices, cream of mushroom.
5. Season with about ¼ teaspoon of salt (might run without salt. Taste after mixed with cream of mushroom) and black Pepper. Mix the ingredients thoroughly. Top with cheeses.
6. Put into oven preheated to 400 °F for 30 minutes till top becomes golden.