Remove the fermented sauerkraut leaves one by one. If some of them breaks, still keep them on the side.
Wash the leaves in cold water, and lay them in a big bowl of water.
Cut the onions in small pieces.
Fry the onions together with one third of the paprika powder and the smoked pork in a frying pan
When the smoked pork have a brown surface add the meat, salt and pepper. Continue to fry until the meat have a golden brown surface.
Add the rice in the frying pan, and stir it well together.
Take away the frying pan from the stow.
In a big and deep casserole lay some ribs and smoked pork so it cover the bottom.
Place a sauerkraut leaf on a plate, put two tablespoons of filling in the middle of the leaf. Fold it in from the right and the left, then roll the leaf as a roll. Continue with the rest of the leaves.
Put rolls in the casserole so it cover the meat.
Place two bay leaves , and sprinkle with paprika powder on top of the rolls.
Continue with this procedure with the rest of the meat, sauerkraut leaves, bay leaves and paprika powder.
As a last layer put the broken leaves on top.
Cover the dish with water. Put medium heat and when the water is boiling reduce the temperature to low heat. Cook for minimum three hours.
The sarmas is ready when you see that the top leaves have almost a transparent color.
Serve the rolls, the meat and sauce on a deep plate.