Sarma (Stuffed Cabbage)

Recipe View Carefully remove the leaves from the head of cabbage, keeping them as intact as possible. (5 minutes)

Recipe View In a large bowl, thoroughly combine the ground beef, ground pork, ground ham, uncooked rice, finely chopped onion, egg, salt, pepper, and garlic powder until well-mixed. (10 minutes)

Recipe View Using approximately 1/2 cup of the meat mixture at a time, form the mixture into oblong, compact rolls. (15 minutes)

Recipe View Wrap each meat roll securely with a cabbage leaf, ensuring it is completely enclosed. (20 minutes)

Recipe View Spread the sauerkraut evenly across the bottom of a large, heavy-bottomed pot or Dutch oven. (5 minutes)

Recipe View Arrange the stuffed cabbage rolls on top of the sauerkraut, placing them seam-side down to prevent unraveling. (10 minutes)

Recipe View Pour the tomato juice over the cabbage rolls, then add enough water to the pot to completely cover the rolls. (5 minutes)

Recipe View Bring the pot to a boil over medium-high heat, then immediately reduce the heat to low. Cover the pot tightly and simmer gently for approximately 3 hours, or until the cabbage leaves are very tender and the rice is fully cooked. Check periodically and add more water as needed to keep the rolls submerged. (180 minutes)