Peel the leeks and onions. Cut them into pieces and saute them in the lard. Add the rice and braise it while stirring nonstop.
Remove from the stove and add the chopped meat. Add the spices and stir.
Separate out the cabbage leaves. Put some stuffing in each leaf and wrap them up into rolls. Put them in a suitable pot. Pour in 1 part cabbage juice and 1 part water (to cover them).
Boil on very low heat until ready.
Before serving, bake the sarma briefly in the oven, with paprika sprinkled on top.