Mix the mince with the rice. Braise well until the mince turns to bits.
Separate the leaves of the sauerkraut, cut off the thick veins of each leaf but don't make a hole. If the leaves are too large, cut them in 2. Put filling onto each and roll them up, fold the ends inward.
Arrange several sauerkraut leaves at the bottom of a pot. On top of them, arrange the rolled up sauerkraut leaves (sarma). Put a plate on top to press down and pour in water. Boil on low heat. Top off with water periodically because you're going to need the broth for the sauce.
Once the sarma are boiled, strain the broth. In a bowl, beat the eggs, yoghurt and flour, stir to a smooth, homogeneous mixture.
You need about 6 1/5 cups (1.5 L) of broth, pour in about 3 1/3 tbsp (50 ml) oil and the egg-yoghurt mixture. Cook on low heat without boiling, until thickened.