Start by chopping the onion and garlic, then sauté them in lard. Allow them to cool as they will be added to the meat and rice mixture.

Wash the cut greens. Separate and wash the sour cabbage leaves. Thin out the thick vein in the center of each leaf as shown in the picture.

When the greens are ready, continue with the filling. Add all the remaining filling ingredients (including the cooled onion and garlic) to the meat and mix well with your hands.

Begin rolling the Sarma. Place about two tablespoons of the mixture at the bottom, on the wide part of the leaf. Fold over one side, roll, and tuck the other side in towards the middle with your finger. See images for guidance.

Repeat until all the meat is used.

For layering in the pot, cover the bottom with half of the shredded cabbage. Sprinkle half of the diced dried meat and place two bay leaves on this base.

Arrange the rolls vertically on this base. Top with the remaining diced meat, whole sausages, and the last two bay leaves.

Cover everything with the remaining shredded cabbage, season with the listed spices, and cover with water.

Once the water boils, cook on low heat for about 1 hour and 45 minutes.

If you prefer a thicker Sarma, you can thicken it with a roux. Prepare this by heating 3 tablespoons of oil, add 2 tablespoons of flour, and fry until colored. Pour a glass of liquid from the Sarma and stir with a whisk. Transfer this mixture to the pot about half an hour before the end of cooking. And that's it. Enjoy your meal!