Preparation

Cook the rice until half cooked, and during that time, sauté the onion in a little oil, when the onion turns brown, add chopped garlic, and if you want, a little diced bacon. Add the parsley, boiled rice, egg, salt, and pepper, then the dry spice and a little hot pepper to the meat that you put in a deep bowl, and when you put the stewed onion in it, combine the mixture well. Then prepare the sauerkraut, separate the leaves, remove the hard parts, and wash well. Fill the cabbage leaves with a spoon (1-2 spoons) of the meat mixture and fold and wrap. Repeat the process until you have used all the meat. Then, start placing the wrapped sarma in the pot in which you will cook it. It is best to stack densely. Add a bay leaf, ribs, or some dried meat, on top of the sarma, add a little ground pepper and tomato concentrate, and then pour cold water to cover everything. Cook for two to three hours, occasionally adding water as needed. When the sarma is almost ready, in a small frying pan add a few drops of oil, add onion, garlic, and ground red pepper, and sautee for a few minutes. Add some liquid from the sarma pot to the frying pan, and mix well. Then add the mixture from the frying pan to the sarma pot and bring to a boil. Serve and enjoy!