Wash the rice and bulgur in several waters.
Chop the onion finely and braise it in the oil together with the finely chopped carrot and tomato.
Add the washed rice and bulgur and stir while frying - 7-8 min.
Salt and sprinkle with savory.
Add hot water to cover the rice and cook until the ingredients absorb the water. The rice must not be fully cooked. Leave it to cool.
Separate the large leaves of a sauerkraut head and remove the thick core in the middle.
Place the leaves in a plate, 1 by 1, put stuffing at one end and roll them up, then arrange them densely in a buttered oven dish.
Pour a little more oil over them, plus a little water.
Bake in the oven until the rolls redden and the dish is left to cook in just oil.