Wash and dry the cleaned chicken. In a bowl, mix the spices for it with the oil, stir well. Start rubbing the mixture into the chicken by massaging it all over its surface for a few min., leave it aside until it's time for it.
Once the rice absorbs the water, remove from the heat and leave it to cool a bit. Add the mince to the mixture, add black pepper and knead very well until homogeneous. Clean the sauerkraut leaves from the rough parts, lay them out, add 1 tsp of the mixture into each and roll them up.
For the stuffing, peel, wash and dry the smallest possible potatoes you can find, sprinkle them with the spices and roll them in them, along with the butter. Fill the chicken cavity with them and sew the opening closed so they don't spill out.
Put the chicken in the middle of a suitable tray and arrange the sarma around it in 1-2 rows, pour on cabbage juice - enough to cover them.
Cover the tray with aluminum foil and bake in a preheated 392°F (200 °C) oven for about 2 hours. Several min. before taking the tray out of the oven, remove the foil and bake to the desired crisp.