1. Cut and remove the middle of the cabbage and then make it boil.

2. Peel the carrots and onions and cut them into small pieces.

3. Peel the mushrooms and chop them finely.

4. Remove, one by one, the scalded cabbage leaves (they detached easily when scalded).

5. Saute the onion and carrots in a hot saucepan with oil for 5 minutes.

6. In another pan, fry the mushrooms for 5 minutes.

7. Wash the rice and mix with the fried onion, carrot and mushrooms.

8. Add the chopped dill, salt and pepper in the mixture.

9. Put 1 tablespoon of mixture on each cabbage leaf, roll it and cram the ends inside the roll.

10. Chop up the remaining cabbage leaves and add them to a large pot with a lid.

11. Arrange all the rolls over the chopped cabbage. 

12. Cut the tomatoes into medium slices and add them over the rolled sarmale.

13. Pour hot water so that it exceeds the sarmales 1-2 fingers high, put the lid on the pot and boil the sarmales over low heat for about 30-40 minutes.

14. Serve hot with a side of sour cream (optional).