How to make
Choose thin and fine sauerkraut leaves. They should be medium in size without thick veins. If there still are some veins, thin them out with a sharp knife. Preheat olive oil and fry the onions until they become transparent, then add the grated carrots and boiled beans.
Simmer and add the paprika, savory, spearmint and parsley. Fold the stuffed dolmades and arrange them in a suitable deep tray. Pour in the broth from the beans and bake them for about 20-25 minutes in the oven, at 360°F (180 °C).
