Freeze 3 large heads of cabbage for 4 to 5 days. Remove from freezer and thaw in hot water while mixing meat mixture. Put 3/4 cup rice in saucepan with 1 1/2 cups water. Cover; bring to full boil. Turn off heat, keeping tightly covered. Let sit for 20 minutes.

Mix rice with 2 pounds ground beef, 2 pounds ground pork, 3 eggs, salt and pepper to taste and 2 tablespoons garlic powder.

Separate cabbage leaves. Place about 1/3 cup mixture in leaf. Roll up and push ends in with finger. Cover bottom of large kettle with sauerkraut. Cover with layer of sarmas, layering sauerkraut and sarmas ending with sauerkraut. Place ham hocks, bacon and/or smoked ham throughout layers. Cover with water. Simmer 3 to 4 hours, covered.