• Carefully separate the cabbage leaves, keeping them whole. Check for excessive saltiness; if too salty, rinse briefly in cold water. Use damaged or small leaves to line the bottom of the pot or pressure cooker to prevent burning.
  

For the filling:

• Finely chop the leeks, carrots, onions, celery, mushrooms, and sun-dried tomatoes.
• Sauté the vegetables with seasonings (salt, pepper, sweet and smoked paprika) in a little water. Add mushrooms, chopped sun-dried tomatoes, and crushed or finely chopped garlic. Rinse the rice well and add it. Sauté for about 5 more minutes.
  

For Sarma:

• For the cabbage rolls, spread out a cabbage leaf, stem end down. If the veins are too tough, thin them carefully with a knife.
  
• Place about a tablespoon of filling (adjust based on leaf size) in the center of the leaf.
  
• Fold the left and right sides over the filling and roll it up like a burrito.
  
• When the sarma roll is made, tuck in the edges with your finger.
  
• Arrange the finished rolls in the pot in circles, placing bay leaves between layers. Cover with water, making sure they are submerged but not overly so.
  
• Cook the rolls in a large pot for about three hours, adding water as needed. Alternatively, cook in a pressure cooker to reduce cooking time to one hour, plus allow the pressure to release naturally after cooking.