Cabbage Rolls with Mushrooms

Cook rice until done in a 1:2 ratio: one part rice to two parts water.

Chop the mushrooms finely. Put them in a dry, well-heated skillet to fry. Fry until the liquid evaporates.

When the liquid from the mushrooms has evaporated, add some vegetable oil and chopped onion. The mushrooms with the onion should brown slightly.

Now add grated carrot. Mix and fry.

When the carrot becomes soft, add paprika, salt, and black pepper. Mix and fry for about a minute.

Add the rice to the mixture. Mix well, and our filling is ready.

Take the cabbage head, remove the top leaves, and core it. Place the cabbage in a pot, cover with water, and boil. After some time, the cabbage will change color, and the leaves will easily separate. Use a fork to remove one leaf at a time. Do this until you have enough leaves for your dish.

Cut each cabbage leaf in half lengthwise, removing the thick stem. This will give you two smaller cabbage leaves from each original leaf.

Place a small amount of filling on each cabbage leaf.

Roll each leaf into a cone, tucking the edges inside.

I take a suitable baking dish and line the bottom with cabbage leaves.

We place all our future cabbage rolls in the baking dish.

Now we make a tasty sour cream and tomato sauce. In a skillet, add sour cream, tomato paste, salt, sugar, and water. Stirring, bring to a simmer over low heat.

Pour the sauce over the cabbage rolls.

You don't need to completely cover the cabbage rolls. The sauce will simmer and reduce during cooking.

Cover with a lid and place in the oven to bake.

The stuffed cabbage rolls were cooked in the oven for 1 hour and 20 minutes at 180 degrees Celsius. However, it's important to monitor your oven as cooking times may vary.

Cabbage rolls with mushrooms turn out very tasty. I recommend trying them!