1 lb. ground beef
1 lb. ground ham
1/2 lb. ground pork
1 c. raw rice
1 med. onion, diced
Cabbage leaves
Dash of garlic powder
1 tsp. salt
1/4 tsp. pepper
2 eggs
1 qt. sauerkraut
Tomato juice

Combine meats, rice, onion, eggs, garlic powder, salt and pepper. Wilt the cabbage leaves by placing in boiling water or by freezing (easier this way). Put a handful of meat in each leaf, roll up and push in ends. Put the sauerkraut in the bottom of a large kettle and lay sarmas tightly together on top. Mix tomato juice with enough water to cover sarmas. Cover and cook 1 1/2 to 2 hours. They freeze well.