1-First Step: Prepare the cabbage Start by getting the cabbage ready. If you are using 2 pounds sour cabbage, separate the leaves carefully and rinse them if they seem too salty or sharp. If you are using 1 large head of cabbage, boil the whole head in salted water for a few minutes until the leaves soften, then peel them off one by one. Let the leaves cool enough to handle. Trim the thick center vein from each leaf so the cabbage rolls fold up easily. This makes rolling much easier and helps the rolls cook evenly. Set the best-looking leaves aside for wrapping, and chop any extra cabbage for the bottom of the pot.

2-Second Step: Mix the filling In a large bowl, combine 10 ounces ground veal, 1/3 cup rice, and 1 medium onion, finely minced. Add salt, pepper, and paprika to taste. Mix everything with your hands or a spoon until it looks evenly blended. Do not overmix, or the filling can become dense. The rice does not need to be cooked first. It will soften while the rolls simmer in the pot. This keeps the filling tender and helps the flavors come together naturally. If you want a stronger savory taste, use a little extra paprika or a pinch more black pepper.

3-Third Step: Fill and roll the cabbage Lay one cabbage leaf flat on your work surface. Place a spoonful of filling near the stem end of the leaf. Fold in the sides, then roll it up tightly like a small bundle. Repeat until all the filling is used. If the leaves are small, use two leaves together. If they are too large, cut them in half before filling. Try to keep each roll about the same size so they cook at the same rate. Tightly packed rolls also hold their shape better during simmering.

4-Fourth Step: Build the pot Place a layer of chopped cabbage or a few loose leaves in the bottom of a large heavy pot. This keeps the rolls from sticking and adds extra flavor. Arrange the rolls in snug layers, seam side down, so they do not open while cooking. Sprinkle a little paprika between layers if you like a deeper color. Once the pot is full, pour in enough beef stock or water as needed to come partway up the rolls. You do not want to drown them, just keep them moist so they steam and simmer properly. Add a small knob of butter if you want a richer broth.

5-Fifth Step: Simmer slowly Cover the pot and cook the sarma over low heat for about 1.5 to 2 hours. If you are using an oven-safe pot, you can also bake it at 325°F until the cabbage is soft and the filling is cooked through. Check now and then to make sure there is still enough liquid in the pot. Slow cooking matters here. That low heat gives the cabbage time to soften and lets the flavors settle together. If you cook too fast, the outside may break before the filling is ready.

6-Final Step: Serve with butter and sour cream When the rolls are tender and the filling is cooked through, remove the pot from the heat. Serve the sarma hot with a little butter and sour cream on top or on the side. The creamy finish balances the tangy cabbage and savory meat. For a great meal, pair it with bread or a simple salad. If you are hosting, this dish works well as a main course for a relaxed dinner or a family-style spread.