How to make
Braise the finely chopped onions and the rice in oil (rice needs to turn glassy), then add the tomato juice, mince and spices to taste, salt depending on how salty the sauerkraut is and stir until you obtain a homogeneous mixture and the mince changes color. Remove from the heat.
Cut the pork meat and bacon into small pieces (I cut them into 1 1/4″ (3 cm) strips). Carefully remove the sauerkraut leaves from the core and depending on their size and how large you want your sarma, cut them into 2-3 parts.
From thus prepared products, form medium-sized sarma (sauerkraut rolls), arrange them tightly next to each other in a deep pot, the bottom of which you've covered with about a 1/2″ (1 cm) thick layer of coarsely chopped sauerkraut (inner part of the sauerkraut heads).
After you've filled the pot, press down with a porcelain plate, pour on the cabbage juice, diluted with water, and put on the stove on low heat for about 2 1/2 hours.
Topping:
Braise the flour until golden and add the milk and broth, while stirring constantly until you obtain a homogeneous mixture. Boil to the desired density, then thicken with the egg and yoghurt.
