1. Prepare your vegetables first by chopping them into very small cubes. Do the same with onions and garlic.
2. Put the rice to cook for about 20-30 min as brown rice needs longer.
3. In a big cast iron dish, heat olive oil or other oil you prefer, add chopped onions and garlic. Wait unilt brown-gold color in a medium fire. Add chopped vegetables and stir all together. Continue to cook in a meadium fire.
4. Meanwhile, roast sunflower seed until brown, add into vegetables. Chop walnuts and add to the mixture. Cook until vegetables is soft.
5. Before the veggies is finished add chopped walnuts and 1 soya cream (150 ml). Stir all together and add cooked rice.
6. Wash sour cabbage under the water, and prepare cabbage leaf. If cabbage leaf is very big, remove the bottom, hardy part. If you see a pronounced hardy vein, carefully remove it with a sharp knife. This will make rolling the cabbage easier.
7. Then turn the leaf so that the filling lays on its inner side.
8. Fold the bottom of the laf and start rolling tightly, then fold one side of the leaf to the center and repeat it with another side. Roll away from yourself until little wrap is formed. Repeat this process with the rest of the filling.
9. Arrange all pieces of sarma intondeep iron cast dish. On the top spread finelly grated sauerkraut. Pour soya cooking cream over that and cover it. Put in the oven and bake around 30 min on 200-250*C depend how strong your oven is.
10. Ten min before open the dish and bake 10 min more to get brown-gold color. Serve with smashed potato.