How to make
Cut the vegetables, leeks and garlic into small cubes, mushrooms and celery into small cubes and grate the carrot. In a deep frying pan, heat half of the oil, add the leeks, celery, mushrooms and carrots.
Fry for about 10 minutes and add the rice. When the rice turns transparent, add the tomato juice, spices and fry for a short while.
Add 1 cup of warm water and salt it. Simmer until the rice absorbs the water and stir constantly.
With the stuffing you prepared, wrap it in the sauerkraut, arrange the sarma in a baking pan and pour the cabbage juice over them and the rest of the oil.
Wrap the baking pan with aluminum foil and place it in a preheated oven at 360°F (180 degrees) and bake for 1 hour. After that, remove the foil and bake for 15-20 minutes.
The lean sarma with mushrooms and rice are ready.
