It is best to pre-cook the Arambašici in the evening, and on the following day cook until done.
Apart from other ingredients, fresh sauerkraut is the most important for good and tasty Arambašici.
Arambašici is also delicious in the summer. Should you not be able to find any sauerkraut in the summer, you can also use fresh cabbage or grape leaves. Sort out the leaves and blanch them with boiling water to soften them. Fill with the Arambašici mixture and cook in the same manner as with the sauerkraut leaves.