In a saucepan sauté chopped onion, pepper and carrot. Then add grated tomatoes and leave to stew. The lower end of cabbage is cut and put cabbage in boiling water for 10 minutes. In another court put on medium heat 200 ml water and bring to the boil and put the rice. Cooked rice is removed from the fire and added to it mined vegetable broth. Add cheese, diced, chopped egg and parsley. Mix well. In the cabbage leaves put the filling and rolled dolmas. They are added to the sauce, which must boil, and is placed on top of a plate weight, and is then sealed with a lid. Stew for 20 minutes and then removed and the plate was added the diced potatoes and 1 cup water and sauté another 20-25 minutes. Finally, the dish is seasoned with oregano and cumin.