Sarma tastes better if you also add some type of smoked meat to the pot. That can be either smoked ribs (beef or pork), hocks, cubed bacon, etc. A few Bay leaves will also add complexity to the dish. Those can be discarded after cooking. Finally, many Balkan dishes require adding roux at the final stages of the cooking. This can either be done by melting some vegetable or pork fat, alternatively sunflower oil in a pan and adding a few tablespoons of flour and a bit of paprika spice until it starts simmering (use low to medium heat). For Sarma, you can add bit of chopped garlic to this mixture, but make sure it doesn't burn, that can change the flavor of the dish. The pot with Sarmas needs to be slowly boiling before you start adding the simmering roux. While you are pouring the roux into to the pot, make sure that you are mixing it constantly with the broth to prevent clumping. You can even shake gently the whole pot to distribute the roux evenly.
