Peel the leaves from the the sauerkraut. Wash them under cold water. Remove the hard part in the middle, leaving only the soft part of the leaves.
Prepare the filling without heat treatment. Mix together the washed rice, 3 bunches chopped leeks, pinch of salt, black pepper and the raisins in a bowl. Stir and add about 3 tbsp oil and a little cool water.
Take a soft sauerkraut leaf, fill it with the stuffing and wrap into rolls (sarma), not too tight, because during boiling the rice will swell. Arrange them in a pot.
Smother the dry red peppers in hot water to soften ahead of time.
In another bowl, chop the 2 bunches of leeks, celery, carrots, add the spices and boiled beans. Stir and fill the dry peppers with this mixture. Arrange them in between the sauerkraut rolls in the pot. Pour on oil and water over the sarma and peppers. Cover with a plate.
Boil about 3 min. in a pressure cooker. Leave them to cool. Transfer to a clay pot. Add oil and a little warm water. Bake at 392°F (200 °C) about 15 min.
Notes: I make my sarma and peppers with beans and leeks mainly. I never braise/smother the stuffing ahead of time, I leave it raw in the leaves excluding the boiled beans for the peppers. To make easier you can use already boiled beans in jars. I blend the leeks in a blender.