1-First Step: Separate the cabbage leaves carefully without tearing them. If you’re using sour cabbage, handle the leaves gently to keep them flexible. If you’re using a fresh head, soften and peel leaves so they bend without cracking.

2-Second Step: Mix ground meat, rice, finely minced onion, salt, pepper, and paprika. Stir until the mixture looks evenly combined.

3-Third Step: Place about a tablespoon or more of the meat mixture near the base of each cabbage leaf.

4-Fourth Step: Roll the leaf from the base into a thick cylinder, tucking in the sides after the first roll so the filling stays inside.

5-Fifth Step: Layer the rolled cabbage leaves tightly into a medium or large pot. Pack them close so they hold their shape while cooking.

6-Sixth Step: Cover with beef stock or water for cooking, enough so the rolls simmer properly.

7-Seventh Step: Cover the pot, bring to a boil, then simmer for at least three hours. Keep the heat low and steady so the rolls cook gently.

8-Final Step: Serve with butter and sour cream, with or without cooking liquids as preferred. Boiled potatoes are commonly served alongside Sarma for a classic meal.