Name: Sarma (Stuffed Cabbage)
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6 servings
Ingredients: 1 large head cabbage; 1 egg; 1/2 teaspoon garlic powder; 1 teaspoon coarse ground black pepper; 1/2 pound ground pork; 1/2 pound ground ham; 1 pound lean ground beef; 1 onion, finely chopped; 1 teaspoon salt; 1 pound sauerkraut; 1 cup tomato juice; water to cover; 1 cup uncooked long-grain white rice

Method:

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.