First, prepare the filling mixture. Finely chop the garlic and smoked bacon. Mix this with minced meat and add salt, pepper, red paprika powder, lemon zest, cinnamon, nutmeg and cloves. Mix using your hands and add 2 tbsp of olive oil.
Separate the leaves of sour cabbage (cut off the thick root at the bottom of the leaves so it is easier to roll).
In each cabbage leaf put about 1 tablespoon of the meat mixture. Roll and tuck in the ends so the filling does not come out during the cooking.
grease the casserole with lard and place large slices of smoked bacon on the bottom. Now place sarmas on top and try to fit them all so that you have 1 layer. If your casserole is smaller but deeper, you can make two layers of sarmas.
Add bay leaves and pour 1-2 cups of beef broth. (If you haven't added spices to your broth while it was cooking, you can add spices and herbs of your choice at this point)
Cover the casserole with a lid and place it in the oven preheated to 200ºC (400ºF) Cook it in the oven and don't uncover for 1 hour. Add remaining beef broth and cook for an additional hour.
Serve warm and eat as much as you can! ;)