How to make
First mix the mince with the spices, wash the rice and peel the leaves from the cabbages. Be sure to cut off the thick stem part.
Scoop part of the mince and a little rice, knead well into a small meatball, then wrap well on all sides with a cabbage leaf. Chop the core of the cabbage finely and distribute along the bottom of the pot.
Arrange the prepared sarma on top, pour in a little of the sauerkraut juice and a little water. Add finely diced bacon, press down with a plate and put to simmer on low heat until ready.
Beat the eggs with the yoghurt and flour. Once the sarma are boiled, take them out, pour the leftover broth spoon by spoon into the egg mixture while stirring nonstop to make the sauce. Pour it over the sarma.
