How to make
Pour the white wine into the minced meat, mix everything well and leave it for 30 minutes in the refrigerator. Finely chop the onions, mushrooms and pitted olives. Stew them, until they soften, in heated oil, then add the minced meat and fry until the wine evaporates.
Add the rice, fry it for 1-2 minutes, pour the broth over it and leave it cook over low heat until the rice swells.
Steam the vine leaves in boiling water. In the center of each put a little of the stuffing and wrap the sarma tightly.
Arrange the prepared vine leaf sarma in a deep baking pan, pour 4/5 cup (200 ml) of hot water, add the butter and stew them over low heat, until they're fully cooked.