Stuffed Cabbage Rolls with Rice and Mushrooms

Cut out the core. Submerge the head of cabbage in boiling water for a few minutes, gradually peeling off the softened leaves. Carefully trim down any thick ribs with a knife.

Rinse the rice and cook until half-done. Finely chop the mushrooms. Dice the onion and grate the carrot. Sauté the onion and carrot in vegetable oil until soft, add the mushrooms, and cook until the liquid evaporates. Combine with the rice, season with salt and pepper, and mix thoroughly.

Place a portion of the filling onto each cabbage leaf and roll tightly into a packet, tucking the edges inward.

Arrange the cabbage rolls in a pot or deep skillet. Dilute the tomato paste in water or broth, lightly salt, and pour over the cabbage rolls. Cover and simmer on low heat for 35–45 minutes until fully cooked.