Step 1

Remove the fermented cabbage leaves one by one, being careful to tear them as little as possible.

Step 2

If one or more leaves are torn (especially at first), it does not matter, keep them as they will be used later. The tiny leaves at the end are useful too, so do not throw them away.

Step 3

Wash the leaves, then soak in cold water. This helps the cabbage reject the excess salt and acidity.

Step 4

In a skillet, saute onions, a tablespoon of sweet paprika and add the bacon.

Step 5

When they are nicely browned, add the meat, lots of freshly ground pepper and a little salt.

Step 6

After a few minutes, when the meat is colored, add the rice. Stir well. Remove the stuffing from the heat.

Step 7

Line a cast iron pot with the small cabbage leaves.

Step 8

Add a few pieces of ribs or smoked meat. You will add them between every layer.

Step 9

On each cabbage leaf, place one to two tablespoons of filling (depending on the size of the leaf), then roll so as to form a small cushion.

Step 10

Carefully place the stuffed cabbage down in the pan.

Step 11

Operate in the same way with the remaining leaves.

Step 12

After the first layer, put two bay leaves, a few other pieces of meat, sprinkle with a little paprika and continue to place the stuffed cabbage, doing the same thing every subsequent stage.

Step 13

Cover the sarmas with the large torn cabbage leaves that were previously reserved.

Step 14

Cover with water. Cook over medium heat until boiling, then reduce heat to low.

Step 15

Sarmas get their unique taste with a long cooking time. Simmer at least for 3 hours, or more if you can. Sometimes, sarmas are cooked at least for an entire afternoon or night.

Step 16

Sarmas are cooked when the top leaves become almost transparent.

Step 17

Serve sarmas hot in a deeper dish, with the sauce and bits of dried meat or ribs that were cooked with them.

Step 18

Prepare the brine by mixing hot water with salt in these proportions: 33 grams of salt for 4 cups (1l) of water.

Step 19

Rinse a large bowl, ideally clay or glass with boiling water. Place the whole cabbage if possible, or alternatively, if the opening of the container is not large enough, place one leaf at a time, ensuring that they remain intact.

Step 20

Cover with brine. Add the garlic, bay leaves and peppercorns.

Step 21

The brine must completely cover the cabbage. Cabbage tend to rise to the surface, so place a large stone or a wooden or ceramic object at the top that is heavy enough to prevent the ingredients from coming back to the surface and be in contact with the air, creating mildew.

Step 22

Close the container, making sure there is enough air above the brine. Indeed, the fermentation will release gas, so it will need some space to release.

Step 23

Place a towel on the container if the container is transparent (glass) as the preparation should not be in contact with light.

Step 24

Ideally, you should leave at room temperature (70F/20C). At this temperature, the fermentation will be optimal at 4-5 weeks. If the temperature is lower, the fermentation will take longer.