this is a traditional sarma. for us this is -- these are like cabbage rolls really. tell me what goes in it. these leaves are beautiful. mine don't start out looking like this. >> this is a pickled fermented cabbage. maybe 4 to 6 weeks. >> we'll let you do that. >> it gives it a specific aroma and flavor and texture a little bit crunchy and sour and the leafs to make the sarma, this is the finished product. but all of these beautiful ingredie ingredients, parsnips, celery, leaks. bacon, garlic, paprika powder and bay leaf and >> yes, we are doing this a little bit more and in the finish moments we add the rice and beautiful juices and here's our mixture. i'm going to show you how i make sarma. >> i'm happy to. >> two full -- >> like this? >> yes, maybe a little bit more. great. thank you, erika. >> great. like that? >> and basically -- >> now we're going to fold it over once, second and now we need to make like five sarma like this. you can continue maybe -- >> you're going to roll this like this. >> and okay so these are nice and tight and how do you keep them from