Lozovi Sarmi (Stuffed Grape Leaves)
15-20 grape leaves
3 onions, chopped
2 cups white rice
1 teaspoon dried celery or oregano
3 tablespoons oil
1 teaspoon paprika
3 cups water

Steam the grape leaves. Fry the onion in the oil until brown, add the rice, paprika, celery, and oregano and add the water. Boil until water is absorbed. Use the mixture to fill the leaves, shaping them like small bundles. Put in a pot, fill with water so the bundles are fully submerged, boil for about 45 mins on 350 F. You can bake them in the oven in a caserole pan full of water instead. Best when served with some yoghurt on top.

Zelevi Sarmi (Stuffed Cabbage Leaves)
1 cabbage, pickled
3 onions, chopped
1 carrot
1 root celery
2 cups white rice
1 teaspoons salt
1 teaspoon black pepper
bunch of Italian parsley, chopped
2 tablespoons tomato juice or puree

De-leaf the cabbage. Combine the onion, carrot, celery and cook in the oil until onion turns golden. Add the rice, parsley, salt and the pepper.
Use the mixture to fill the leaves, shaping as small bundles. The best way to do it is to put some mixture on a big leaf, put a small leaf on top and wrap the big leaf around the small one. Put in a pot, cover with water and boil. You can bake them in the oven in a casserole pan full of water instead.