Grind the mushrooms and carrots in your food grinder and then set aside. You can also use a food processor if it is easier to you.

Soak the cup of brown rice in 1/2 cup of water for 15 minutes.

Heat the oil in a large saucepan, over medium heat.

Add the onion and sauté for 5 minutes.

Add the mushroom and carrot paste into the saucepan and sauté for another 10 minutes.

Add the rice (don’t drain it) along with an additional 1/2 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn’t need to be fully cooked, it just has to absorb all of the excess water.

Remove from heat and add chopped dill and salt and spices. Let it cool for 10 minutes

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. Chop the remaining hard parts of the cabbage leaves. Place them on the bottom of a large baking pan.

If you get a hole in one leaf, don't worry, just cut another small piece of cabbage leaf and wrap it around the hole.

Put the assembled rolls in the pan on top of the hard cabbage pieces. Arrange them around the pan until the pan is full. Squeeze them together as much as you can.

Add the bay leaves and sprinkle paprika on top.

Cover with some chopped cabbage leaves.

Add water until all rolls are covered.

Place in oven at 392F˚ for 1 1/2 hours. Check every half an hour and add more water if necessary. Half an hour before it’s ready, add the tomato paste and remove from heat.