Cut the sauerkraut leaves off the head to prepare them for the sarma. Remove the veins with a knife and prepare as many leaves as you're going to need. Chop the rest of the sauerkraut leaves finely.
Braise the finely chopped onions in the oil, add the peeled and finely diced carrots and apples, then add the well-cleaned and washed rice, chopped sauerkraut, a little water or vegetable broth and saute everything until the rice swells a bit.
Season with just a little salt (because the sauerkraut is already salty), black pepper and crumbled savory to taste, add the chopped garlic cloves and remove from the stove.
Fill the sauerkraut leaves with the cooled mixture, wrap them up tightly, arrange them tightly next to each other in a pot, at the bottom of which you've placed an inverted plate.
Pour the juice released from the sauerkraut in the drum over the rolls (dilute it with water if it's too sour). Place another plate on top to press down on it well and boil 1 hour on low heat.
Serve with fresh or dried chili peppers.