①Peel the onion and Mince it.

②Heat olive oil in a frying pan. Add the onion and sauté the medium heat until softened.

③Boil water (excluding ingredients) in a pot, add salt (around 1% of the water), and cabbage leaves one by one. Boil over medium heat for around 3 minutes until softened. Remove and cool in a sieve, then trim the core of the cabbage.

④In a bowl, combine ②(the sautéd onion) and all(A), and mix well. Once it becomes sticky, divide it into four portions, and place cheese in the center, shaping it into a oval form.

⑤Spread out ③(the boiled cabbage), place ④(the mixture) in the center, and wrap it around.

⑥Place ⑤(the rolled cabbage) in a pot with the end facing down, add all(B), bring it to a boil. Once any impurities are removed, cover, and simmer over low heat for 20-25 minutes.

⑦Slice the carrot thinly, place it in a bowl, add salt, mix well, and pat dry with paper towels.

⑧In a pot, place butter(C), heat it, add ⑦(the sliced carrots), and sauté over low heat for 15-20 minutes. Add ⑥(100ml of the broth), simmer for around 5 minutes, and remove any impurities.

⑨Put ⑧(the simmered carrots) and pepper(C) in a food processor, and blend until it becomes a paste. Place the carrot puree on a plate, top it with ⑥(the rolled cabbage), and you’re done!