How to make
Prepare quality and large sauerkraut leaves by removing the thicker part of the cob.
Stew the finely chopped onion.
Once the onion becomes translucent, add approx. 2 tsp. of paprika and mix well, while being careful not to fry, but to stew.
Immediately after that, add the minced meat and 1 cup of water and mix the minced meat well, so that it does not remain in lumps.
Once the mixture with the minced meat and onion becomes homogeneous, add as much salt, black pepper and savory herb (oregano) as you desire.
Add the washed rice and mix well with the minced meat.
Remove it from the heat and allow to cool slightly.
Grab a sauerkreaut leaf, put 1 tbsp. from the stuffing in it (if it is bigger, you can add more stuffing) and wrap the sarma well and tightly.
Grab a larger pot and pour oil on the bottom of it.
Spread a sauerkraut leaf on the bottom of the pot and start to arrange the sauerkraut sarma tightly next to each other.
Arrange the sarma in layers until you run out of the stuffing.
At the top, place a flat plate with the bottom up, so that it clamps the sarma, so that they don't move during cooking.
Pour enough water to cover the plate and boil the sarma until the rice swells and the sauerkraut softens.
Then take the sarma out of the pot and arrange them in a baking pan, which is drizzled with oil on the bottom.
Sprinkle them lightly with oil on top and bake the sauerkraut sarma with minced meat and rice until they aquire a pleasant color.
