Ingredients:
White cabbage 8-10 leaves
Salt to taste
Olive oil

For filling:
Fresh mushrooms 500 g or dried mushrooms 100 g
Tomato paste 1-2 tbsp. l.
Crumbly rice porridge (brown rice) 1/2 cup
Salt to taste

Cooking:
1. Boil the cabbage leaves in boiling water for 2-3 minutes, remove from the water, let the water drain.
2. If necessary, slightly beat off the hard veins of the leaves until soft with a wooden chopper.
3. Put 2-3 tablespoons of filling on each cabbage leaf and wrap it up. Fry the cabbage rolls, then stew in the goose or in the oven on a baking sheet.
5. For the filling, wash and boil dried mushrooms, boil fresh mushrooms, finely chop, mix with rice and tomato paste, salt to taste.