Sarma (Stuffed Cabbage) Recipe

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.