How to make
The sauerkraut leaves are cut, by separating the hard part.
The finely chopped onions are fried, the well-washed rice is added and it is lightly stewed in a little water. Add salt, black pepper and savory herb and remove the cookware from the heat.
The sauerkraut leaves are rolled up with the rice filling and placed tightly next to each other in a pot, the bottom of which is lined with sauerkraut leaves.
Pour the sauerkraut juice (if it is very sour or salty, dilute it with water), press them with a plate and boil them for an hour on low heat.
When they are ready, they are arranged in a baking and baked in an oven with a fan at 200°C, or without a fan at 150-180°C.
The vegan oven-baked sarma are ready.
