So here is my recipe that I use, its copied and translated by google because the original text is in serbian and Im lazy to translate it myself, so pay no attention to grammar: ///

Cabbage: - If its too salty wash it over running water for a few minutes or put it in cold water for an hour - Use smaller cabbage - Make sure the cabbage isnt too soft, choose thicker leaves but not too hard - Cut the tusk from the leaves a bit (middle part, the branchy thing). ///

Spices: - sweet paprika, pepper, salt, parsley. ///

Filling mixture: - use a mixture of minced beef and pork in the ratio of 70-30(%). - the beef should be shoulder meat - fry the onion, add garlic and finely chopped bacon, and finally VERY finely chopped tomato - use better quality long-grain rice (basmati), put it raw in the mixture - mix all the above and add one to two eggs. ///

Splash: - make a sauce from boiled mashed vegetables, fry a little in the oven and sprinkle with parsley for decoration. (Note idk whats splash and if its the right word, its the thing you add in the end to make it thicker. People usually use the flour+oil/animal fat, but its the vegetables that add taste to Sarma and Stuffed peppers so I prefer that.