we put Soak textured soybeans, covering with water or broth (to add more flavor). While it is hydrating, we remove eight of the outer leaves of the cabbage or cabbage and cook them in a pot with plenty of water and salt for five minutes. We let them drain and cool before removing the thickest part of the midrib.
Next we prepare the filling. To do this, wash the leek well, remove the green part and finely chop the white part. Peel the carrot and cut it into small cubes. Wash the pepper, seed it and also cut it into small cubes.
We clean the mushrooms and chop them finely. Peel the sweet potato, cut it into pieces and boil it in plenty of water until tender. Then we crush it and we separate the amount indicated in the list of ingredients: 100 grams.
Heat a little oil in a frying pan and fry the leek, carrot and pepper. When they are tender, add the mushrooms and sauté for a couple of minutes, they are done very quickly. out of the fire Add the sweet potato puree, rice, hydrated soybeans and tomato paste. Season with salt and pepper and add the spices.
When the filling is tempered and can be handled without burning, we fill the cabbage leaves and form the rolls, closing the sides so that the farce does not come out. We place them in a baking dish with the tomato sauce and cook them in the oven, preheated to 190 ºC with heat above and below, for 20 minutes. We serve immediately.