soak kabage leafs in cold water and leave it like that

wash rice and soak in warm water

chop onions and fry in tablespoon of fat

add meat and fry with onion

add spices

squeeze rice and fry with rest of ingredients

whisk the egg, add to rest of the ingredients and finish frying

take kabage leafs out of water and put on a plate

make sarma rolls: take one kabage leaf and put one tablespoon of meat in it. cover meat with leaf from front, left and right side and roll with rest of the leaf

use 20 leafs to make rolls

take deep stew-pan, around 30cm wide, and grease it

chop bacon and put in a stew-pan. put cabage leafs to cover the bottom

put sarma rolls in the stew-pan to cover the bottom in one layer

chop spareribs and put over the sarmarolls

pur another layer of sarmarolls and put spareribs and bacon above

dish sarmarolls and fibs/bacon alternately until you use all of them

cover with cabage leafs from above and soak in two glases of water

cook for 2 to 3 hours, until rice and cabage get soft and cooked

pour a small amount of water while cooking if needed