Cabbage Rolls Serbian Style

Put some oil in a frying pan. Peel and chop the onions and fry them.

Add minced meat and brown. When it is cooked through, add about 1 1/2 handfuls of rice, salt, pepper, add paprika powder.

Wash the sauerkraut head well, otherwise the “sarmas” will taste a bit sour.

Cut off each leaf separately and put it on the side. Place 2-3 leaves in a pot and then fill each leaf with the meat/rice filling, roll up and place in the pot. Use up all the meat. At the end, place 2-3 leaves on top of the rolled up cabbage rolls again, depends on how big the leaves are.

Fill the pan where the meat was roasted with water and pour this water into the pot with the roulades until almost covered. Then cook slowly for about 2 hours.

Put on a plate and serve.

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