Ingredients
White cabbage- one big head
rice - 1 cup; carrots- 0.5 lbs. (230 g)
2 chopped onions (about 0.5 cup)
fresh mushrooms- 1.1 lbs. (500 g) or dried mushrooms - 0.11 lbs. (50 g)
salt - 0.25 teaspoon
butter - 3 tablespoons
1/8 teaspoon ground black pepper
sour cream - 1 cup (or by taste)
eggs and parsley - optional (by taste).


Method
Cook rice and drain it. Boil mushrooms for 15-20 minutes, cut them into small cubes and fry in butter for 10 minutes. Add carrots and onions cut into small cubes and simmer for 10 minutes. Mix with cooked rice, adding salt and black pepper. Optional: boiled chopped eggs and parsley can be added. Boil whole head of cabbage for 20-25-minutes. Peel off leaves. Flatten them out. Put each leaf the inner side up. Place one tablespoon of prepared stuffing in the center of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Add water or broth, covering the bottom of the pan. Spread butter on top of each piece. Heat oven to 250 degrees Fahrenheit (140 degrees Celsius). Bake golubtsy for an hour. Served with seam down, in a deep plate. Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3