Pickled Cabbage Rolls with Tomato Sauce

Directions

1. 1
   Boil the rice for 15-20 minutes.
2. 2
   Rinse the veggies.
3. 3
   Grate the carrot (unpeeled) and dice the onions.
4. 4
   Chop the mushrooms in small cubes.
5. 5
   Heat the oil in a skillet and add the onions, mushrooms and carrot.
6. 6
   Saute for 5-6 minutes and stir when needed.
7. 7
   Add the boiled rice.
8. 8
   Separate the cabbage leaves and make the rolls, adding about 1 1/2 tablespoons of filling to each roll.
9. 9
   Put the rolls in a large pan.
10. 10
    Arrange them around the pan until the pan is full.
11. 11
    Make a tomatoes sauce.
12. 12
    Slice the tomatoes and place them in the blender.
13. 13
    Blend well until you get a thick paste.
14. 14
    Season with salt and pepper.
15. 15
    Pour the paste on top of the rolls.
16. 16
    Place the pan in the oven for a maximum of 5 minutes.
17. 17
    You dont want to cook them, just warm the sauce.
18. 18
    Serve garnished with parsley.
19. 19
    You can keep the cabbage rolls in the fridge for about 3 days.