Cut the large leaves in two, removing the hard ribs at the bottom of each leaf. Stack the leaves on a plate and set aside.

Fill a large pot with water and bring to boil. Add 3 tbsp vinegar or lemon juice and 1 tbsp sea salt. Insert the cabbage leaves in the boiling water and lower the temperature. Cook for 3-5 minutes covered with a lid or until tender and flexible.

Remove the cabbage from the water and let cool. Cut in half the large leaves, removing the hard ribs.

Heat the oil in a non stick pan and sauté the onion for 1-2 minutes. Add the carrots and the mushrooms and cook for another 5 minutes, stirring from time to time.

Add the rice and cook for few minutes, until translucent. Add the spices and the raisins, stir and remove from heat.

Extend the cabbage leaves on a kitchen board. Fill each one with 1-2 tbsp of the filling, depending on the size of the leaf. Wrap the filling into the leaf and roll it.

Arrange the cabbage rolls in a pot with the wrapped part facing the bottom. Place them closely one next to another. You can make 2 or 3 layers of sarmi, depending on how big is your pot.

Place an inverted plate on top of your sarmi and cover the pot with a lid. Pour 1 - 1,5 cups of water into the pot: make sure the water level reaches the top roll sarmi so that the rice gets cooked.

Cook for 25-30 minutes on the stove at a low heat. Don't allow the water to boil violently so that the cabbage rolls stay neat.

The dish is ready when the rice is completely cooked. Remove from heat and serve immediately with some of the sauce from the pot.