Sarma (Stuffed Cabbage)

1 large head cabbage

1 pound lean ground beef

½ pound ground pork

½ pound ground ham

1 cup uncooked long-grain white rice

1 onion, finely chopped

1 egg

½ teaspoon garlic powder

1 teaspoon salt

1 teaspoon coarse ground black pepper

1 pound sauerkraut

1 cup tomato juice

water to cover

Place cabbage in the freezer for a few days. The night before making the rolls, take it out to thaw.

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.

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.