Vegetarian cabbage rolls

Ingredients:
1 medium cabbage
3-4 small carrots, shredded
2-3 Tbsp olive oil
Salt, pepper, cumin
1 small onion or 2-3 green onions
8-10 button mushrooms, sliced
Tomato sauce (can use canned crushed tomatoes or pasta sauce)

Preparation:
Step 1: Remove stem from cabbage with a knife.
Step 2: Put the whole cabbage into a big pot of boiling water and let cook until the leafs start separating (it may take up to 30 minutes).
Step 3: Let the cabbage cool down.
Step 4: Separate the leaves one at a time and put aside.

Alternatively, you can put the whole cabbage in a freezer for 1-3 days.  Let it defrost in a fridge overnight.  The leaves will separate easily and will be very pliable.

There will be cabbage leaves that are too small or broken.  Chop them with a knife and add to the filling.

Filling:
Step 1: Heat up oil in a skillet, add onions and sauté for 1-2 minutes.
Step 2: Add carrots, mushrooms, chopped cabbage, spices, cover and cook until ready while stirring occasionally.
Step 3: Let cool.
Step 4: Wrap filling into cabbage leaves.
Step 5: Add oil to the skillet, arrange cabbage rolls and fry on both sides. You can skip this step, but it really brings out the flavors of the cabbage rolls.
Step 6: Transfer the rolls into the oven safe dish, add tomato sauce and bake in the oven at 375 F for 20 minutes covered with foil, uncover and bake for another 20 minutes or until ready.

Note:  If not diet conscious, you can sprinkle the top of the rolls with Parmesan cheese before placing in the oven.