Parboil the canned grape leaves in hot water. Fry the chopped onions and leeks in the preheated oil and add the washed and cleaned rice / fry it until it becomes transparent. Season it with salt, black pepper and paprika.
Top it up with a little hot water and add the crumbled spearmint, parsley, dill and a little tomato paste, diluted in some water. Once the liquid is absorbed, fill the vine leaves and wrap them closed. Pack them tightly in a pot with sauerkraut leaves on the bottom.
Place a plate on top, add water and 4 tablespoons of oil. Boil the vine wraps until ready, serve them for Christmas Eve.