Blanch the cabbage leaves in boiling water for 5 minutes to soften.

Mix the rice, grated carrot, chopped onion, grated tomato, olive oil, salt and black pepper to make the filling.

Divide the filling among the leaves, fold in the edges, and roll into shape.

Arrange the rolls in a pot, add the water, and cook over low heat with the lid on for 20 minutes.