Ingredients
1 medium cabbage
1 cup cooked rice
1 cup mushrooms, chopped
1 onion, chopped
2 garlic cloves, minced
1 carrot, grated
1 can diced tomatoes (400 ml)
1 teaspoon dried oregano
Salt and pepper to taste
Olive oil
Method
Begin by bringing a pot of water to a boil. Carefully remove the cabbage leaves and blanch them for about 2 minutes until soft.
In a large frying pan, heat a bit of olive oil over medium heat. Sauté the onion, garlic, and mushrooms until they soften, about 5 minutes.
Add the cooked rice, grated carrot, oregano, salt, and pepper to the pan. Mix everything together and cook for another 2 minutes.
Place a spoonful of the filling onto each cabbage leaf. Roll them up tightly and tuck in the sides, then place them seam-side down in a baking dish.
Pour the diced tomatoes over the rolled cabbage. Cover with foil and bake in the oven at 180°C for about 40 minutes.
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