How to make
Chop the onion finely and fry it in oil. Once it does fry, add the washed rice, stir for 10 seconds and add some warm water to stew it. As soon as the rice absorbs the liquid, add the minced meat and the spices, without the paprika.
Optionally, you can add more spices, such as savory, cumin and others. Stir until it crumbles and fries, then remove it from the heat and allow the filling to cool. Separate the sauerkraut leaves from their hard veins; each piece of sauerkraut should be about 2 3/4″ (7 cm) x 4″ (10 cm) in size.
Put 1 tsp filling in each sauerkraut leaf and fold them tightly. Cover the bottom of a pot with pieces of sauerkraut leaves and arrange the Rhodope dolmades on them. Between the rows, sprinkle a little black pepper. Distribute chicken meat or sausage as desired on top, sprinkle them with salt and pepper.
Top up with some oil and hot water and close with a lid. Put the Rhodope dolmades to come to a boil and then let them simmer on very low heat for about 2 hours.
