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We clean the sweet cabbage from the withered leaves. In a large pot put water with salt, when it starts to boil add the cabbage for 2 minutes, then take it out and peel the leaves from the surface, then add the cabbage again in the water and let it boil until the rest of the leaves come off.
Chop the onion, put the carrot on the large grater. Put the oil in a pan, let it heat up, then add the vegetables and let them simmer for 5 minutes. Then add the mushrooms that I cleaned and cut into small pieces and leave the vegetables on the fire for another 3 minutes. Then add salt and pepper to taste, dried thyme and dill. Mix well, then add the rice.
We fill the stuffed cabbage with the obtained composition, we roll the cabbage leaves, and we push the ends inside.
On the bottom of the pot we put finely chopped cabbage, place the stuffed cabbage, on top of the stuffed cabbage we put the broth, bay leaves and thyme sprigs (I put dried and chopped thyme from the sachet). Add hot water to the level of the sarmales and simmer for 30 minutes, add more water if it drops. Then put them in the oven for another 40 minutes.
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