How to make
Set aside about 10 sauerkraut leaves for the sarma. Chop the rest of the sauerkraut finely. Chop the onions and braise them in a little oil. Add the mince and stir until braised.
Add the rice, black pepper, paprika and savory. Once the rice changes color, remove from the heat and leave to cool.
Put half the lard and half the chopped sauerkraut at the bottom of a large oven dish. Put the chicken in the middle and around it arrange the legs, chopped meat and sausages.
Make rolls from the sauerkraut leaves and braised filling, arrange them between the meats. Sprinkle with black pepper, paprika, cover with the remaining sauerkraut and put the rest of the lard on top.
Pour in about 2/3 cup (150 ml) water, cover the oven dish with several layers of foil and cover it well. Bake for 1 hour at 390°F (200 °C), then lower to 320°F (160 °C) and bake another 4 hours.
