Carefully separate the cabbage leaves and trim the thick stems so they are easier to roll.

In a bowl, mix minced meat, rice, egg, sweet paprika, hot paprika, salt, and pepper until well combined.

Place a spoonful of filling onto each cabbage leaf and roll tightly, folding in the sides to seal.

In a large pot, add a layer of chopped cabbage or a few unused leaves at the bottom.

Arrange the sarma rolls tightly in the pot, layer by layer.

Add smoked meat or bacon between layers if using.

Cover with water until everything is just submerged.

Cook on low heat for about 1.5 hours, partially covered.

In a separate pan, heat oil or lard, add flour and paprika, and cook briefly to make a roux.

Pour the roux into the pot and gently shake to distribute.

Simmer for another 10–15 minutes before serving.