Fill a large pan (preferably wok) with water up to half and bring to a boil. Cabbage cut cobs and omit all head out into boiling water. For 2-3min. The upper 2-3 leaves during this time are welded and can be easily separated. Cut with a knife to cut off their thickening in the middle. 20-30 minutes- almost all of the cabbage turns into a pile of beautiful soft leaves are suitable for wrapping cabbage.
Clean the onion and chop fine. Carrots rub on a coarse grater and stew with onion on oil for 10min. Fry the mushrooms separately in a small amount of vegetable oil, adding salt, pepper, garlic. Millet boil in salted water until soft (5-7min). Fried mushrooms, millet and half of fried onion and carrot mix. Salt, pepper, add all the spice to taste.
Inside cabbage leaf put stuffing and wrap sheet in any convenient way. The amount depends on the amount of stuffing of cabbage leaf. Usually it is 1.5-2 tbs on one sheet(cabbage leaf). Wrapped stuffed leaves put into the pan. Tight enough and close one to another is not unfolded.
Prepare the sauce: Whip in a blender 2 tomatoes and 2 tbs of millet, add ground paprika and basil. Pour the sauce to the stuffed cabbage and pour boiling water so that almost covered the cabbage rolls. Stew on low heat for 20-25 minutes, in the end, add parsley.