Pickled Cabbage Rolls with Tomato Sauce

Boil the rice for 15-20 minutes. Rinse the veggies. Grate the carrot (unpeeled) and dice the onions. Chop the mushrooms in small cubes. Heat the oil in a skillet and add the onions, mushrooms and carrot. Saute for 5-6 minutes and stir when needed. Add the boiled rice.

Separate the cabbage leaves and make the rolls, adding about 1 1/2 tablespoons of filling to each roll.

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

Make a tomatoes sauce. Slice the tomatoes and place them in the blender. Blend well until you get a thick paste. Season with salt and pepper. Pour the paste on top of the rolls. Place the pan in the oven for a maximum of 5 minutes. You don’t want to cook them, just warm the sauce.

Serve garnished with parsley. You can keep the cabbage rolls in the fridge for about 3 days.