Dolma with rice and mushroom

How to cook dolma with rice and mushroom

Cut mushroom and onion and stew into rice water add vegetable oil, oregano, salt and 1 cup of water. Cook for 15-20 minutes. Separate cabbage leaves, cook into the salt water for 10 minutes, where lemon juice is added. Remove the solid part in order to make the coiling process easy. When cabbage and the kernel part is ready begin to roll. On the edges of the cabbage leave put 1 table spoon kernel part and roll. Bring together two edges of the cabbage and continue to roll. Put on the ground of the boiler. Place dolmas so as the rolling parts be on the down part so as not to allow dolmas to open. Add 1 cup of rice liquor. On the surface part of the dolmas put a plate by turning it down. Cook on the lowered fire for 40 minutes.