How to make
Finely chop the carrot and onion and stew them in the fat.
Add the cleaned rice and cook, until it turns transparent.
Add the washed quinoa, add the dry spices and add 4/5 cup (200 ml) of water.
Cook until the water evaporates, then put a bit of the stuffing in each leaf and roll them up.
Arrange the sarma in a pot, by placing a plate or sauerkraut leaves on the bottom.
Press them down with a plate, pour water and boil over low heat, until they're ready.
Then arrange the lean sarma in a baking pan and bake them in the oven.
The lean sauerkraut sarma with quinoa is served with slices of tomato and finely chopped onion and fresh green spices.
