Bring a large pot of salted water to a rolling boil. Core and immerse the cabbage. Cook for about 10 minutes until softened.

In a separate pot, bring salted water to boil and add barley. Cook for about 15 minutes until half-cooked. Drain.

Soak the dried mushrooms in hot cabbage water for 15-20 minutes. Melt butter and sauté chopped onions for 5-7 minutes until golden.

Chop the hydrated mushrooms finely. Combine with sautéed onions for filling.

In a mixing bowl, combine sautéed onions, chopped mushrooms, cooked barley, ground meat, marjoram, caraway seeds, celery seed, salt, and beaten eggs. Mix well.

In the pot used for barley, combine crushed tomatoes, strained mushroom soaking water, vinegar, Maggi seasoning, and salt. Simmer over low heat.

Preheat the oven to 350°F (175°C). Line the baking pot with cabbage leaves and pour some tomato sauce over.

Cut the thick base from each cabbage leaf. Spoon filling onto each leaf, fold and roll tightly, placing in pot.

Pour remaining sauce over the rolls, cover with cabbage leaves, and bake covered for about 90 minutes.

After baking, let it rest covered for 30 minutes before serving.