How to make
Separate the sauerkraut leaves, by removing the cobs. Knead the minced meat with the spices and the egg.
Wash the rice and start shaping the sarma by adding some of the minced meat and rice into the sauerkraut.
Wrap them carefully and arrange them in a deep baking pot, greased with a good amount of oil. Add water and more oil, if necessary and cover them with foil. Bake them in the oven for about an hour.
Beat the eggs with the milk and flour. Pour from the hot broth of the sarma in the milk mixture, until the temperatures equalize and pour the mixture over the sauerkraut sarma. Bake them for another 10 minutes.
The oven-baked sauerkraut sarma with sauce are ready.
