Wash and boil the rice but not fully. Once semi-boiled, add the turmeric to it. Grate the onion and garlic finely.
Season the mince with the cumin, black pepper, savory and salt. Put the onion and garlic in a tray with heated oil. To them add the mince, while crumbling it to bits with a fork.
Once the onion, mince and garlic have braised a it, add the semi-boiled and seasoned rice. Stir this filling for 1-2 min. and remove from the stove.
Add the finely chopped parsley. Distribute the filling over the sauerkraut leaves in such a way that you can roll them up after.
Arrange the sauerkraut rolls with the folded edge facing down in an oiled tray. Pour 1 cup water over them and put to bake in a 356°F (180 °C) oven. To prevent them from drying, periodically baste them with the resulting sauce.