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

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

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3. Peel the mushrooms and chop them finely.

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

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

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

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

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

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

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

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11. Arrange all the rolls over the chopped cabbage.

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

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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.

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