Pickled Cabbage Rolls with Mushroom and Brown Rice Stuffing Recipe

Grind the mushrooms and carrots in your food grinder.

Heat the oil in a large saucepan, over medium heat.

Add the onion and sauté for 5 minutes.

Add the mushroom+carrots paste in the saucepan and sauté for another10 minutes.

Add the rice along with 1/2 cup of water. Stir and let it boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all excess water.

Remove from heat and add chopped dill. Let it cool for 10 minutes.

Separate the cabbage leaves (cut out the hard part of each leaf) and make the rolls adding about 1 tbsp of filling in one roll.

Chop the remaining hard parts of the cabbage leaves. Place them on the bottom of the pan.

Put the rolls in the large pan. Arrange them around the pan until the pan is full.

Add the bay leaves and sprinkle paprika on top.

Cover with some chopped cabbage leaves.

Add water until all rolls are covered.

Place in oven at 392˚ for 1 1/2 hours. Check every half an hour and add more water if necessary. Half an hour before its ready add the tomato paste.

Serve!