Instructions

1. In a deep frying pan, heat the oil or lard and add chopped onion, garlic and carrot. Fry them on a medium fire covered till translucent, for about 10 minutes. 
2. In a deep frying pan, heat the oil or lard and add chopped onion, garlic and carrot. Fry them on a medium fire covered till translucent, for about 10 minutes. 
3. When the meat has browned, lower the fire and add washed rice and all the spices (both mild and hot paprika powder, salt, pepper and parsley if using). Cover the pot, remove from the stove and cool slightly, for about 10 minutes.
4. Wash well and select the whole sauerkraut leaves, drain and take cut out the hard parts of the root from the middle of the leaves(leaf has a spine in the middle that is hard to be cooked).
5. In the middle of each leaf, place a tablespoon of meat mix and roll folding first the sides and then rolling up. Make sure to close them well, not to roll out while being cooked.
6. Cover the bottom of the earthenware pot or Dutch cooking pot with spare leaves of sour cabbage, keeping two big ones to cover everything. 
7. Arrange the cabbage rolls in concentric circles, and squeeze the beacon and bay leaves in between them. Make sure that the rolled part is facing downwards, and the rolls are tight together so that they don’t move or open while cooking. If using smoked meat add it over the rolls. Sprinkle whole peppercorns over everything.
8. Pour over hot water enough to cover the rolls. Place over the rolls a flat plate and place something heavy over the plate so that the rolls won’t move while cooking. Reduce the fire to medium low and cook on a low fire for 2- 3 hours.

• Servings : 5
• Recipe Type : Serbian food