Carrots are cleaned, washed and grated. Put them to harden in a pan with a little oil.

Add the finely chopped onion to the carrots, mix well and leave on the fire until the composition softens a little.

Wash and chop the mushrooms, add them to the carrots and onions. Mix everything and let it harden a little together.

After the vegetables have hardened and softened well, add 2 tablespoons of tomato paste, mix, leave for another 2 minutes and turn off the heat.

Measure 200g of rice (if you like it with more or less rice, vary the amount according to your preferences). Add the rice to the vegetable mixture, season with salt and pepper and mix everything.

Here we added whole wheat rice to make the stuffed cabbage more dietary and healthy.

Wash the vine leaves.

And now the promised assembly method.

Put a leaf on the table, in the middle of it put 1 tablespoon of filling.

Place one of the side edges of the leaf over the filling.

Roll the leaf tightly.

The edge that was free and rolled like that, push it with your finger inside the sarmale. And we have a straight and beautiful wire.

In this way, make all the sarmales, arrange them in a pot, pour the tomato broth, enough water to cover them and put the bay leaves. Put them on the fire and when they start to boil, turn down the heat and leave for 1 hour. After an hour, make the fire even smaller, to be barely, barely and let them bake for another hour.

Serve them with the sauce you like, definitely hot.

Good appetite!