Lenten Golubtsy

Ingredients

• 1 large white cabbage
• 200 g (1 cup) rice, half cooked
• 300 g (10 oz) mushrooms, chopped
• 2 onions and 2 carrots, chopped
• 3 tbsp oil
• 400 g (14 oz) passata
• Bay leaf, dill, salt and pepper

Method

1. Core the cabbage and boil it whole, peeling off the leaves as they soften. Shave down the thick ribs.
2. Fry the onions, carrots and mushrooms in the oil. Mix two-thirds of it with the rice, salt and pepper.
3. Roll a spoonful of filling in each leaf and pack the rolls into a pot.
4. Mix the passata with 300 ml (1¼ cups) water and the remaining vegetables, pour over, add bay and simmer covered for 45 minutes.

Tip. Serbians and Romanians make the same thing as posna sarma, often with sauerkraut leaves.