From head of cabbage gently cut the stalk, disassemble 2/3 of the cabbage leaves. Boil cabbage leaves in boiling, lightly salted water until tender. To put on the table or a large plate and cool. Boil the rice. While the rice is cooking, the remaining cabbage and slice it into thin short strips and fry in a skillet in vegetable oil with chopped onion and grated on a coarse grater carrots.

Cut into small pieces shiitake mushrooms and add to vegetables.

Ginger RUB on a small grater, and together with the separated juice to send in the same skillet where you fried the vegetables. Add salt, season with curry and soy sauce, simmer on low heat for 5-7 minutes.

Ready rice to cast away on a colander, rinse with warm water and put in a saucepan to the vegetables. Mix well, turn off the heat and let the rice with the vegetables to cool slightly.

As soon as the stuffing for our cabbage has cooled, put on the working surface of the cabbage leaf, a tablespoon of the filling, gently turn the sheet (if the cabbage was small and the leaves turned a little, then use 1 cabbage rolls 2 cabbage leaf).

So we turn off all the cabbage rolls, lightly coat them in flour and fry in heated pan with vegetable oil for 2-3 minutes on each side.

Serve cabbage rolls hot, garnished with parsley. Bon appétit!