Ingredients needed:

• 8 of boneless pork cutlets
• 1 kg of soured  cabbage  
• 2 cloves of garlic
• 1 tablespoon of flour
• 1 egg
• 8 leaves of soured cabbage leaves
• 100 gr smoked bacon
• 200 ml of sour cream
• 80 gr of rice
• 200 gr of ground pork meat
• 1 smaller onion
• Salt and pepper
• Oil

In an appropriate bowl place ground meat, add chopped onion, half way cooked rice, and egg, season with salt and pepper and mix.  Take one of the cutlets and cut in half and pound with mallet to thin it out. On each cutlet place filling (photo 1) roll ends inwards so that filling wouldn’t come out. Repeat same process with rest of the cutlets. Wrap each prepared cutlet in cabbage leaf (photo 2, 3 and 4). Chop bacon in small pieces and sauté on hot oil. Add chopped garlic and cabbage. When cabbage has cooked a bit remove it from the heat, remove half of the cabbage, place rolls in the pan then cover them with the cabbage you took out. Add water and cook on low heat for three hours. When sarma is done, arrange them on platter and place pan back on the stove. Combine flour and cream, stir and add to saucepan. Add sarma back into saucepan and cook 5 more minutes in cream mixture. Arrange cabbage pieces on platter and place sarma on top. Garnish with onion or parsley leaves. And of course you serve it along with projice (corn bread).