Sarma (Stuffed Cabbage)

• 1 large head cabbage
• 1 pound lean ground beef
• 1/2 pound ground pork
• 1/2 pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1 pound sauerkraut
• 1 cup tomato juice
• water to cover

1. Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.
2. In a large bowl, combine the beef, pork, ham, rice, onion, egg, garlic powder, salt and pepper. Mix well. Form meat mixture into oblong balls, using 1/2 cup of the mixture at a time. Then, wrap a cabbage leaf around each ball.
3. Spread the sauerkraut in the bottom of a large pot, then layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover. Bring to a boil, then reduce heat to low and simmer for about 3 hours, adding more water as necessary.

head cabbage, ground beef, ground pork, ground ham, longgrain white rice, onion, egg, garlic, salt, ground black pepper, sauerkraut, tomato juice, water

Taken from www.allrecipes.com/recipe/18863/sarma-stuffed-cabbage/ (may not work)