1-First Step: Separate cabbage leaves carefully to avoid tearing. If you are using sour cabbage, rinse if needed and gently separate the leaves. If you are using fresh cabbage instead, boil the whole head for about 10 to 15 minutes until leaves soften, then peel and cool before separating.

2-Second Step: Mix the filling. Combine ground meat, rice, finely minced onion, salt, pepper, and paprika together. Stir until everything looks evenly mixed.

3-Third Step: Fill each cabbage leaf. Place about a tablespoon or more of meat mixture near the base of each cabbage leaf. Adjust the amount based on leaf size so the roll stays firm but not overstuffed.

4-Fourth Step: Roll the leaf. Roll from the base into a thick cylinder, then tuck in the sides after the first roll so the filling does not leak out.

5-Fifth Step: Layer the rolls tightly into a medium or large pot. Place them seam-side down. Tight layering helps keep everything together while simmering.

6-Sixth Step: Cover with beef stock or water. Add enough liquid to cover the rolls. Water works too, because the meat, onions, and optional smoked ingredients release juices and create broth as it cooks.

7-Seventh Step: Bring to a boil, then simmer for at least three hours. Once it reaches a boil, reduce to a low, steady simmer. Cook covered so the cabbage stays tender.

8-Final Step: Serve with butter and sour cream, optionally spooning over some cooking liquids for extra flavor. Boiled potatoes commonly accompany sarma and make a great side for soaking up the broth.