Step 1

Rinse the rice well in several changes of cold water, then leave to soak for 15 mins while you prepare the rest of the ingredients.

Step 2

Cut out the core of the sauerkraut, carefully separate the leaves, and rinse them under cold running water. Shake off the excess water.

Step 3

Remove the central ribs from the leaves, and place them (and the core) into the bottom of a large Dutch oven or stockpot.

Step 4

Set the leaves aside, and prepare the filling.

Step 5

Place the mushrooms, onion, garlic, salt, pepper, coriander, and Vegeta into a food processor, and pulse for a few seconds, until you have a very coarse mash.

Step 6

Empty into a large mixing bowl, and add the parsley, soya mince, and grated carrot.

Step 7

Drain the rice, and add to the bowl. Mix everything together well.

Step 8

Take one of the cabbage leaves, and depending on its size, add 1-2 tbsp of the filling, and roll up (see the images and video above). Place in the pan on top of the sauerkraut bits.

Step 9

Repeat until all the leaves have been used up. (note 7)

Step 10

Add the bay leaves, thyme, and savory (rosemary) to the pot, then mix together the rest of the gravy ingredients.

Step 11

Pour the gravy over the sarmale, and bring to the boil. Once boiling, cover the pot, reduce the heat to its lowest setting, and leave to simmer for around three hours. (note 8)

Step 12

Any leftovers can be kept in the 'fridge in an airtight container for up to 10 days... when they'll taste even more awesome than on the day they were made!