How to make
Clean and wash the rice with cold water, then drain it well. Add it to the mince, along with 1 egg, 4 tbsp oil, finely chopped onions, spices and knead well. Instead of salt, add 1/2 cup of cabbage juice in 2-3 lots, while continuing to knead. Cover it with foil and leave it for at least 3-4 hours in the fridge, best if overnight.
Peel off the sauerkraut leaves, cut off the thick stems and cut the larger leaves into 2-4 parts, depending on size. Put 1 tsp of the mixture on each leaf and roll them up.
The mince listed usually yields about 70-80 bite-sized Sauerkraut Rolls (sarma).
Cover the bottom of a deep pot with unused sauerkraut leaves and arrange the rolls on top in several rows. On top of the last row, put the 3 tbsp pork lard, pour on 1/2 cup oil and cover with sauerkraut leaves. Cover them with a large plate, pressing on it, then pour in 1 cup cabbage juice and water, so that the liquid covers the plate entirely.
Put the pot in a preheated 450°F (230 °C) oven. Once the Sauerkraut Rolls start to boil, let them cook for 15-20 min., then lower the heat to 330°F (165 °C) and continue cooking 2 1/2 - 3 hours until the sauerkraut softens. Periodically, check to make sure the liquid hasn't boiled off and top off with water if needed.
