Sarmice with cabbage

Components

15 leaves of young wild cabbage (Rasika, vine or kale)
Meat buns:
500 g of minced meat (beef, pork, or mixed)
1 head of red onion
1 teaspoon of salt
1/2 teaspoons of pepper
1 teaspoon of red ground pepper
80 g (half a cup) of rice
Zapreska:
1 teaspoon of flour
2 tablespoons of oil
1 teaspoon of red ground pepper
Preparation

Wash the leaves of the cabbage, clean them from the thickened part (root leaves) and blub with 1 minute in boiling water to soften.
If the pods are made from raspštike, then cleaned leaves are cooked for 4-5 minutes in boiling water, because apart from being soft, they should also lose bitterness.
Sprinkle, briefly immerse in ice water and then fry again.
In a bowl in which the henchmen will cook, a little crushed red onion is poured into a little oil. When the bowl softens, add minced meat and 1 teaspoon of salt. Dissolve for 15 minutes on a medium strong fire constantly stirring and not allowing the clogging of the flesh.
When the meat is completely dried, remove from the fire and mix the red ground pepper, pepper and previously shortly boiled rice.
Sprinkle rice with so much hot water that it is around your finger over the rice. Cook briefly on light frying whilst rice does not drink water. Remove from the fire and cover to dry the rice.At the beginning of the broader end of the leaf (leafy with a cut-off thickened leaf) put a little meat stuffing. Toggle the upper one, then squeeze one side of the sheet over the filling, pinch it all the way, and then push the other side of the sheet into the meat.
When all the pods are wrapped in a bowl in which the meat is melted, pour 1 tablespoon of oil and then pour the dough on the dough one to the other. Sprinkle with so much hot water just to cover the pods, add 1 teaspoon of salt and boil for 30 minutes on light cooking.
Then add the hide and cook for another 10 minutes. It does not need longer because both meat and rice are pre-cooked.

Zapreska:

On 2 tablespoons of oil lightly fry 1 full teaspoon of flour, must not yellowish. When the flour is kept, add 1 teaspoon of red milled peppers and pour the liquid from the sarmica. Mix well and spill over.
Sarmice are usually served with sour milk.
I tried the wild boar (rumex patientia) in Serbia and I was thrilled. However, he does not have it or I do not know that he has it.
Instead of cabbage, the pods are excellent in the leaves of Rashtika, Vineyard or Kelja.