How to make
Wash and dice the potatoes, carrots and celery. Saute them in oil and a little water until softened.
To the sauteed vegetables, add the peas, paprika, eggs, finely chopped parsley, black pepper, savory and salt.
Wrap sarma from the sauerkraut leaves and the prepared filling. Arrange them at the bottom of a deep pot and pour 1 cup cabbage juice and 1 cup water over them. Cook the dish on moderate stove about 20 min.
