Sarma

• 1 large cabbage
• 1 pound ground beef
• 1/2 pound ground pork
• 1/2 pound ground ham
• 1 cup raw rice
• 1 medium onion, diced fine
• 1 egg
• 1/2 teaspoon garlic powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 pound sauerkraut
• 1 cup tomato sauce or juice

1. Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma.
2. This softens the cabbage and readies it for stuffing.
3. Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist.
4. Wrap each sarma in a cabbage leaf.
5. In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut.
6. When laying down the sarmas, make sure the seam side of the cabbage leaf faces down.
7. Add the tomato sauce or juice and enough water to cover.
8. Bring to a boil, and simmer, covered, for about 3 hours.
9. Add more water if necessary.

cabbage, ground beef, ground pork, ground ham, rice, onion, egg, garlic, salt, black pepper, sauerkraut, tomato sauce

Taken from cooking.nytimes.com/recipes/2692 (may not work)