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Note: The pickled cabbage/cabbage leaves can be bought from the store but unfortunately I cannot tell you where from.
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The pickled cabbage bought from the store usually contains: water, salt (iodine-free), some types of preservatives (for example salicylic acid), pepper berries, dill and sometimes vinegar.
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For the filling: Grind the mushrooms and carrots in your food grinder and then set aside.
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Soak the cup of brown rice in 1/2 cup of water for 15 minutes.
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Heat the oil in a large saucepan, over medium heat.
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Add the onion and saute for 5 minutes.
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Add the mushroom and carrot paste into the saucepan and saute for another 10 minutes.
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Add the rice(dont drain it) along with an additional 1/2 cup of water.
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Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed.
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It doesnt need to be cooked, it just has to absorb all of the excess water.
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Remove from heat and add chopped dill and salt and pepper to taste.
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Let it cool for 10 minutes.
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For the wrappers and assembly: Separate the cabbage leaves (cut out the hard part of each leaf) and make the rolls adding about 1 Tablespoon of filling into each roll.
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Chop the remaining hard parts of the cabbage leaves.
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Place them on the bottom of a large baking pan.
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Put the assembled rolls in the pan on top of the hard cabbage pieces.
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Arrange them around the pan until the pan is full.
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Add the bay leaves and sprinkle paprika on top.
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Cover with some chopped cabbage leaves.
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Add water until all rolls are covered.
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Place in oven at 392F for 1 1/2 hours.
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Check every half an hour and add more water if necessary.
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Half an hour before its ready, add the tomato paste and finish cooking.
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Serve!
