Braise the chopped onions and carrot. Add the mince and once it's braised, add the rice. Add the spices.
Pour in a little water and leave to boil a few min. Peel the sauerkraut leaves from the core. Arrange 2-3 leaves next to each other, overlapping them.
Pour filling along one side's length. Wrap carefully into a roll. Move it to an oiled tray. Repeat this process for the rest of the products.
Pour water into the tray to cover the sarma. Bake at 392°F (200 °C) about 50-60 min. If the water boils off but the sarma aren't yet fully cooked, pour in a little more. They need to be left in just oil at the end.
Let them cool a little and serve, cut into pieces, with yoghurt or egg-yoghurt sauce.