Braise the mince and once nearly ready, add the spices. Stir and add the chutney.
Then remove from the heat and add the rice. Stir well again.
Fill the sauerkraut leaves with this mixture, wrap them tightly and arrange in an oiled tray.
Add the cabbage juice and a little oil and bake at 482°F (250 °C) for about 40-45 min.
What you end up with is 12-13 large sarma.