Stuffed vegetarian cabbage leaves

20 pickled cabbage leaves
250 g rice
2 onions or 2-3 strings of leak
1-2 carrots
raisins
salt, red and black pepper
oil, savory

1. Stew the finely chopped onions in the oil together with the grated carrots. Add the rice, the raisins and the spices and fry until the rice gets brown. Pour with a cup of boiling water. Stir until the mixture soaks the water in and your stuffing is ready.
2. Now open out the cabbage leaves, ribbed side uppermost. Place a heaped teaspoon of the stuffing on each leave. Fold over the outer edges to prevent from dropping out and then roll up the leave from stem end to form a neat roll. Arrange the "balls" neatly in a deep cooking pan and place a medium size plate bottom up on top of the "sarmi" to keep them together. Add 3 cups of boiling water and bake in the oven until ready (about one and a half hour). Optionally, you can boil them too on a very quiet fire.