Mix “meat” with rice, carrot, and seasoning packet.
Peel off a single leaf from head of cabbage and add “meat” mixture. Wrap similarly to a spring roll.
Line up rolls in a slow cooker. Add water until all the rolls are completely submerged in the water.
Set slow cooker to high heat until it boils, then lower to medium heat and let it cook for about 8 hours.
As the sarma cooks, heat up oil in a pan and add flour. Saute for about a minute and then add paprika, Vegeta (seasoning), and tomato paste. Once mixed together, then add about 1/2 cup water and let it simmer for 5 minutes.
Once the sarma is almost done, add this mixture and cook for another 15-20 minutes. The earlier you add this mixture to the sarma, the more it absorbs the flavor. However, you need to cook it for a minimum of 15 minutes to cook out the flavor of the flour.
** I like to top it with Vegan Sour Cream and a sprinkle of Paprika

~Stuffing~
340g Impossible mince (ground) “meat"
1 large grated Carrot
100g Uncooked White Rice
1 Package Tajna stuffed peppers seasoning

1 Head of Pickled Cabbage (Whole Leaves)~Do NOT add to stuffing mixture!!

~Zaprška/“Broth” Mixture~
1 tbsp oil of choice
1 tbsp flour
1 tsp paprika
1 tsp vegeta seasoning (or bouillon)
1 tbsp tomato paste
1/2 cup water