Carefully separate the sour cabbage leaves, making sure not to tear them.

In a bowl, combine ground veal (or beef/lamb), rice, finely minced onion, salt, pepper, and paprika. Mix well to incorporate all ingredients.

Take a cabbage leaf and place a tablespoon or more of the meat mixture near its base. Adjust the amount based on the leaf's size.

Begin rolling the leaf from the base into a thick cylinder. After the initial roll, tuck in the sides to create a sealed package.

Tightly layer the rolled cabbage cylinders into a medium to large pot.

Cover the stuffed cabbage rolls with beef stock or water. Ensure the liquid covers all the rolls completely.

Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for at least three hours, allowing the flavors to meld.

Serve the sarma hot, garnished with butter and sour cream. Adjust the amount of cooking liquids served according to personal preference.

Boiled potatoes are often served as a side dish with sarma.