1. I chose medium cabbage, dismantled it on the leaves. What is a big plus - it is very easy to disassemble, in contrast to the white. Leaves for a few minutes was sent to the boiling water. This time for the delicate leaf is enough.

2. Now let's prepare the filling. Boil some rice, cook until cooked, as the cooking time for the cabbage rolls are small and it can remain raw. Finely chop the mushrooms (this time took the mushrooms, made from dried porcini, then they boil and then fry) fry them with 1 finely chopped onion.

3. Mix rice, mushrooms, add soy sauce, Kikkoman 1 tbsp, salt and pepper to taste.

4. Spread the filling on the leaves, wrap. I have not wrapped the envelopes, and just tube. 5. For filling saute 1 onion, green onion, parsley, 1 tsp tomato paste, 1 tsp of Kikkoman sauce. Add 1 Cup water, salt.

6. Put in a hot oven on a baking sheet, pour filling. Waiting for 30 minutes. Take out, sprinkle with fresh dill, and you can eat.