Wrap cabbage leaves in plastic wrap or moist paper towels and microwave on HIGH for two minutes, till gentle. Minimize off the thickest, white portion of the backbone of every leaf to make leaves pliable and straightforward to fold; put aside.
Mix beef, rice, water, bread crumbs, carrot, onion, garlic, egg white, salt and pepper in a big bowl; combine nicely.
Spoon about 1/4 cup of beef combination onto heart of every leaf. Fold up backside of leaf to cowl filling, tuck in sides after which proceed rolling to make unfastened rolls (rice will broaden throughout cooking so it will be important to not roll them too tightly).
Warmth oil in a big stockpot over medium-high warmth; add rolls and sauté till golden brown on all sides, turning often, about 5 minutes. Add tomatoes and convey to a simmer. Cut back warmth to low, cowl and prepare dinner till cooked via, checking pot each quarter-hour and stirring to stop sticking, about 1 hour. (If sauce thickens or reduces, add water.) Yields 2 rolls per serving
