Sarma

Directions

1. 1
   Put the cabbage into the freezer a few days beforehand, and take it out the night before making the sarma.
2. 2
   This softens the cabbage and readies it for stuffing.
3. 3
   Combine the remaining ingredients, except the sauerkraut and the tomato sauce or juice, and form into oblong balls or sarmas about the size of a clenched fist.
4. 4
   Wrap each sarma in a cabbage leaf.
5. 5
   In a large pot, layer the sauerkraut and sarmas, starting with the sauerkraut.
6. 6
   When laying down the sarmas, make sure the seam side of the cabbage leaf faces down.
7. 7
   Add the tomato sauce or juice and enough water to cover.
8. 8
   Bring to a boil, and simmer, covered, for about 3 hours.
9. 9
   Add more water if necessary.