1 medium whole cabbage

500 grams minced pork

2 bags cooked rice

250 grams mushrooms

2 eggs

2 red onions

2 garlic cloves

3 tbsp vegetable oil

pinch of salt, pepper, paprika, cumin mixed together

1. Take out the stem. First, take out the entire core, but leave the head intact. Then, discard the stem and chop some remaining leaves from the centre.

2. After chopping some of the centre cabbage, you should be able to just pull the whole leaves out so only a thin layer of leaves will remain. This will let you achieve stuffed cabbage with a thin layer of leaves around.

3. Peel and chop onion, garlic and mushrooms

4. Preheat frying pan

5. Add onion and garlic. Fry until both are golden in colour, then add mushrooms

6. Stir fry mushrooms for 2-3 minutes

7. Put the mince in the bowl, and add mushroom mix, rice, eggs and dry seasoning

8. Mix all together

9. Stuff this into the centre of the head

10. Cover the hole with pulled-out leaves

11. Place cabbage on a roasting tray layered with baking paper with a hole downside

12. Pour some water around the cabbage on the baking tray (about 200 ml)

13. Cover with roasting foil

14. Cook at 200°C for 45 minutes, then lower it to 190°C and bake for 1.5 hours or until the middle of the cabbage reaches 78-80°C

15. Serve with wild mushroom sauce, gravy  or Margherita sauce

‍