Extend the cabbage leaves on a kitchen board. Fill each one with 1-2 tbsp of the filling, depending on the size of the leaf. Wrap the filling into the leaf and roll it.
Arrange the cabbage rolls in a pot with the wrapped part facing the bottom. Place them closely one next to another. You can make 2 or 3 layers of sarmi, depending on how big is your pot.
Place an inverted plate on top of your sarmi and cover the pot with a lid. Pour 1 - 1,5 cups of water into the pot: make sure the water level reaches the top roll sarmi so that the rice gets cooked.
Cook for 25-30 minutes on the stove at a low heat. Don't allow the water to boil violently so that the cabbage rolls stay neat.
The dish is ready when the rice is completely cooked. Remove from heat and serve immediately with some of the sauce from the pot.