Cut 8 large pieces from the cabbage or kale and blanch. Now remove the center stalk. From the remaining cabbage cut about 200 grams into strips and also blanch.
Heat butter in a frying pan and sauté the chopped onion. Add the long grain rice and then pour in the vegetable broth and cook until tender. Set aside and cool.
In another frying pan, sauté the finely chopped green onion in butter and add the mushroom cubes. Sauté for 3-4 minutes. Season with salt and pepper.
Then mix the drained long grain rice and the mushrooms and season if necessary. Season to taste. Divide this filling evenly among the 8 sheets and seal well. (Poss. Wrap with twine.) In a gratin dish, sear on both sides until hot on all sides. Remove from the mold.
Sauté the cabbage strips on top, also hot. Add some paradeis pulp and mix well. Extinguish with vegetable soup. Repeatedly add the wraps and cook covered in the stove at 160 °C for 20-25 minutes.
It goes very well with caraway potatoes.