Transylvanian stuffed cabbage

For 2 people
1 cabbage
1 large onion
1/2 kg of brown rice
soy sauce or mushrooms
some pickled cabbage
red paprika powder
summer savory (or savoreggia, cunilia, coniella if you want)
dill
Marjoram
possibly other spices to taste
aromatic salt
oil
tomato sauce (optional)

Plunge the cabbage in boiling water for a few minutes, then take off the leaves.
RIP into two leaves along the grain (if the grain is too thick, cut them into).
We saute the onion in oil and little water, add rice, red paprika, meat sauce or mushrooms and finally the spices.
With this combination we will fill the cabbage leaves, as follows: we take in hand the left half a cabbage leaf so as to keep the leaf veins next to the thumb; on this side we place the filling. We roll the leaf.
Pour the oil into the Pan, add red sauerkraut and paprika in vinegar; We can also add extra dill and summer savory.
On this rug stuffed leaves, we stand firm, we create a layer with the rest of the cabbage and cover everything with water.
We bring to cooking rice and cabbage leaves (more or less for an hour).
While cooking add the Sauerkraut liquid, tomato sauce or water or-as the latter evaporates.