How to make
Tear the sauerkraut into leaves and cut out the tough vein in the middle from each one. Depending on the size of the leaves, you may or may not cut them in half. If you want them too sour, soak them in water, otherwise leave them in sauerkraut juice to keep them from drying out.
Start with the stuffing by finely slicing the onion. Grate the carrots and both vegetables, with a pinch of salt and stew them over moderate heat in the oil.
During this time, wash and cut the mushrooms along with the stumps into relatively small pieces and add them to the rest of the vegetables along with the extra fat. Cook for another 5-6 minutes and add the tomato puree, black pepper and more salt.
After everything is fried well and the water from the puree has evaporated, pour the rice, previously washed from the starch. Stir for 2 minutes and pour water - two parts of the volume of rice. Cook until it absorbs all of it, it should not be fully cooked, but slightly hard. Add the savory herb and remove from the heat. I add more savory, because the aroma becomes unique!
After the stuffing has cooled down a little, wrap the sarma, by adding a spoonful of it and sealing them well.
At the bottom of a deep pot, arrange a layer of remaining sauerkraut leaves. Usually there are always torn ones or ones that are not suitable for stuffing, as well as the veins. On top, arrange the sarma tightly side by side in as many layers as the size/width of your pot allows. If desired, add a few sprigs of savory herb on them and cover with more sauerkraut leaves.
Pour enough water so that it is visible on the surface, but does not completely cover the sarma. Press them down with a heavy plate and cover the pot with a lid. Place on medium to low heat for about 1 hour, or until the sauerkraut leaves are soft enough.
Serve with sour cream.
The next day, the sarma are even tastier than the day they were made.
Enjoy your meal!
