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Cut out the core and boil the whole cabbage in salted water for about 3 minutes. Remove the softened leaves. Repeat until you have enough leaves. Don't overcook - they should stay flexible, not mushy.
Sauté the onion in oil until soft. Add mushrooms and cook until browned. Stir in carrots, garlic, herbs, salt and pepper. Mix with the cooked rice. Set aside.
Trim the thick stems from cabbage leaves. Add 1-2 heaping tablespoons of filling, roll it up tightly, like a wrap. Line a baking dish with leftover cabbage leaves and arrange the cabbage rolls snugly.
Sauté the onion until soft. Add carrots and cook for a few minutes. Stir in tomato paste, then add crushed tomatoes. Simmer for 5 minutes. Add garlic, salt and pepper.
Pour sauce over the cabbage rolls. Add bay leaves on top. Cover and bake at 350°F (180°C) for 50-60 minutes.
Serve warm with vegan sour cream and fresh herbs. Pairs beautifully with mashed potatoes.