Cut bottom part of Chinese cabbage, in a zigzag pattern (as cut eggs and vegetables for decoration, to make a"flower"). Lower first in boiling salted water for a minute, then in cold. Boil the rice in salted water.

Mushrooms (I have mushrooms, but any mushrooms, and white) and onion chopped and fry until Golden brown, season with salt. Mix with rice.

Cabbages put into a form, carefully stuff the rice with mushrooms (distributing the filling between the leaves), sprinkle with oil and sprinkle with breadcrumbs. Put in the preheated oven for 20 minutes. All beautiful and delicious side dish (and maybe a full lunch or dinner) is ready. Surprise your loved ones!