On medium high heat, saute diced onion in olive oil until soft and brown.
Add smoked pork and ground meat together with salt, paprika and pepper.
Combine well. Cook for about 2 minutes then add the rice. Set aside.
Wash the fermented cabbage to remove excess salt
Fill each cabbage leaf with 3 tablespoons of the meat mixture.
Roll in the palm of your hand or place each leaf on a surface and then fill and roll with both hands.
Line a cast iron pot with the remaining cabbage leaves.
Layer the stuffed cabbage in the pot. Between each layer place bay leaves and sprinkle with a bit of paprika.
Repeat this process with the remaining stuffed cabbages.
Cover the sarmi with a large cabbage leaf then add enough water to fill 2/3 of the pot.
Cook over medium high until boiling, then reduce the heat to low. Cover.
When the top leaves become almost transparent, the sarmi are cooked (about 1-2 hours).
Remove sarmi to serving dish. Use some of the cooking liquid with any bits of bacon, meat and cabbage to use as a light sauce.