Boil the cabbage in water or heat it in the microwave. Disassemble them into sheets, remove the tough veins with a knife for example.
Cook the rice until tender.
Cut the mushrooms into cubes and fry them in a pan with vegetable oil (you can replace it with butter to taste).
Peel and chop the onion and carrot. Fry them separately in oil.
Mix the rice, mushrooms and vegetables, add salt and pepper and mix well.
Spread 1 tablespoon of filling on each cabbage leaf then wrap it.
Fry the stuffed cabbage rolls in a pan, then cover them with sour cream and simmer for another 40 minutes over low heat.
Always garnish dinner with fresh vegetables before serving: parsley, dill or green onion. We wish you bon appetit!
