How to make
Separate the larger sauerkraut leaves from the core and cut off the thick veins. Chop the rest of the sauerkraut finely and braise it a little in 1 tbsp oil. Chop the leeks finely and mix them with the mince and cleaned and washed rice.
Sprinkle black pepper and paprika and knead. Pour in 1/2 cup hot water and leave the mixture to sit for 1-2 hours. Wrap the prepared filling in the sauerkraut leaves to make sarma.
Lay out the bottom of a pot with finely chopped sauerkraut, arrange sarma on top, pour on finely chopped sauerkraut, arrange sarma again, pour on the sauerkraut juice and 1 cup warm water, press down with a flat plate and boil on low heat until the sarma are left in just oil.
