Sarma (Stuffed Cabbage)

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 130 liter 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.