Ingredients

• 1 large head cabbage, frozen for 3 days, then thawed overnight in the refrigerator
• 1 pound lean ground beef
• ½ pound ground pork
• ½ pound ground ham
• 1 cup uncooked long-grain white rice
• 1 onion, finely chopped
• 1 egg
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• ½ teaspoon garlic powder
• 1 pound sauerkraut
• 1 cup tomato juice
• 1 cup water, or as needed to cover

Instructions

1. Remove the leaves from the head of cabbage.
2. Mix beef, pork, ham, uncooked rice, onion, egg, salt, pepper, and garlic powder together in a bowl until well combined. Form mixture into oblong balls, using 1/2 cup of the mixture at a time. Wrap a cabbage leaf around each ball.
3. Spread sauerkraut in the bottom of a large pot. Layer cabbage rolls on top, placing them seam-side down. Pour tomato juice over rolls, then add enough water to cover and bring to a boil. Reduce the heat to low and simmer for about 3 hours, adding more water as necessary.