Stir in the tomato puree along with a little salt, sugar and chilli powder and allow it to come to a boil. Once it comes to a boil, turn the heat to low and simmer for 4 to 5 minutes until the sauce thickens.
Once the sauce has thickened a little, stir in the basil leaves, crushed black pepper and the fresh cream and give it a stir. Check the salt and adjust the taste accordingly.
The Creamy Tomato Garlic Sauce is ready. Set aside.
To make the filling for the stuffed cabbage rolls, heat oil in a pan over medium flame. Add the finely chopped garlic and onion and saute until the onion softens and turns slightly brown.
Stir in the mushrooms and grated carrots and saute them until the mushrooms wilts down and cooks through. Once done, stir in the cooked rice along with black pepper and mixed herbs. Give it a taste and adjust the salt and seasoning accordingly. The taste should be mild and the texture be soft. Keep aside.
For the cabbage rolls, carefully separate the cabbage leaves.
Bring a pot of water to a brisk boil on high flame, when it reaches the rolling boil stage, reduce the flame and dip one leaf at a time into the hot water.
Keep it immersed for a minute and remove from the pot of boiling water. Drain the excess water on a kitchen towel and repeat the process for 3 to 4 more leaves.
To assemble the stuffed cabbage rolls, place the cabbage leaf flat on a flat surface.
On one corner of the leaf, place the filling mixture, fold the opposite sides of the cabbage leaf vertically to secure the filling and then roll horizontally.
Repeat the same for all the stuffed cabbage rolls and palace on a serving platter, top them with the spicy tomato garlic sauce and serve.