Chop the onions and carrots finely. Pour water over the mince to turn it to crumbs.
Heat the oil in a deep pan and braise the onions and carrots in it. Once they're ready, add the mince to them and finish mashing everything with a whisk to turn it to crumbs. Once the mince is braised well, add the rice, a little water and the spices. Leave it to simmer until the liquid disappears.
In the meantime, separate the sauerkraut into leaves.
Once the rice swells, add the tomato juice and chopped parsley to the mixture. Remove the mixture from the stove. Put several sauerkraut leaves at the bottom of a deep pot. Using a teaspoon, put a little stuffing in each leaf, roll them up well and arrange atop the leaves in the pot.
Continue until you run out of stuffing or leaves. When you've arranged all of the rolls in the pot, pour in water almost to the top and put a downward-facing plate to cover them.
Simmer the dish on low heat until ready. Serve in a plate with chopped parsley.