Sauté the bay leaf and ground pepper in the oil until light brown, then add the sliced bell pepper and add the hing and paprika. Finally, add a little water. Add 1,5-2 kg of sauerkraut (if very sour, wash once) to the spicy base and add enough water to cover. When the cabbage is half tender, add the stuffing. Stuffing. Cook in lemon water until the leaves come off, one by one. Wrap the cabbage leaves in the prepared spicy steamed rice: 4 dl rice semi-simmered in salted water (not too spicy!) + red pepper + marjoram + chopped parsley + 20 dkg grated smoked cheese. When the cabbage is cooked until tender, carefully remove the stuffing and place in a bowl. Add 3 pieces of tomatoes, cut into wedges. The cabbage is then thickened with a sour cream whisk: to half a litre of sour cream add 15-20 dkg of flour, whisk with a whisk and add water until smooth. Season with salt, a little sugar and 30 dkg grated smoked cheese. To serve, scatter the cabbage over the fillings and garnish the top with sour cream.