Cook the onion in a tablespoon of oil, then add the minced meat and a little salt.
Wash, clean and desalinate (if necessary) the cabbage and cut into thin strips (let's face it, mine are a bit rough, but as it was the first time, I'm sorry). Put the cabbage to harden and add a cup of hot water over it.
Boil the rice a little in salted water or "bloom" it, as Radu Anton Roman says.
Mix the meat, the "flowered" rice, the spices and some sour cream.
Grease the pot - I used a cast iron one - with a layer of sour cream and then add the sauerkraut + sour cream + rice mixture and so on, ending with a layer of cabbage and sour cream.
Put the pot in the oven and bake for about half an hour. I didn't really wait for the layers to cool down and settle, hence so much patience.
Serve with a tablespoon of sour cream.