Slavic fasting sarma

This is the first year that our fame falls on fasting and my husband and I decided to try to make fasting sarma. We have experimented a bit in recent months and this is our winning combination. We cooked sarma last week, it's waiting in the freezer next Friday and I think everyone will go crazy, because the father-in-law didn't believe that there was NO meat when he tried it :))))

Preparation steps

The amount is enough for about 20 sarma.
Cabbage is prepared as for greasy sarma - the leaves are removed, the top ones are kept for "packing" the sarma in a pot, and the smallest ones are chopped for the base. So, nothing is thrown away :) From one head of 1 kg, 10-12 healthy and beautiful leaves can be obtained. Personally, I always wash the cabbage, especially if I didn't leave it alone, so I don't know how salty, sour it is, etc. The thick ends of the leaves are thinned with a knife to make the sarma roll as easy as possible. And now the cabbage can wait for the mixture :)
Finely chop the onion and leek, and grate the carrot on a fine grater. Simmer everything for about 5-6 minutes, then add the rice, pour over the water, add a little salt and cook until the rice is half cooked. Remove from heat.
In a large bowl, combine the stewed mixture with ground walnuts, tuna, a teaspoon of allspice and chopped parsley. You can try the mass. It is recommended that you do not oversalt, since the sarma is cooked with smoked fish, and it will also release its salt. On this occasion, we did not add ground pepper or crushed peppers, because children will also eat, but whoever likes, let them get angry to taste.
Put one large tablespoon of the mass on each cabbage leaf, then roll the sauerkraut.
Arrange those preserved small chopped cabbage leaves on the bottom of the pot. Arrange the sliced piece of smoked carp, garlic, bay leaf and peppercorns on the cabbage, and then arrange the prepared sarma next to each other if necessary in several rows.
When the sarma is arranged, wrap it with large leaves so that it is completely covered, then pour water over it. When cooking greasy sarma, you only need to pour a little water over it, however, with this sarma, rice and walnuts will also sink, so you need more water, at least 4 fingers above the sarma.
When the sarma boils, reduce to a simmer and simmer for at least 3 hours.