• 1 large head cabbage
• 2 1/4 lbs. ground beef
• 1 C. white rice, cooked according to package directions
• 1/2 C. chopped onion
• 1 egg
• Salt, pepper
• 2 qts. tomato juice

Core cabbage, steam or boil briefly and separate into leaves. Drain. In a bowl, combine beef, cooked rice, onion, egg, salt and pepper. Add 1 C. of the tomato juice; mix gently but thoroughly. The mixture should be very moist. Place a mound of filling on the stem end of a cabbage leaf and roll up, tucking sides inward as you roll. Continue with remaining filling. Place a layer of leftover cabbage leaves on the bottom of a wide kettle. Layer stuffed rolls on top. Combine 1 C. of the remaining tomato juice with 1/2 C. water. Pour over rolls. Cover with more cabbage leaves. Cover with a lid and gently simmer until filling is cooked and cabbage is tender, about 2 hours. Remove cabbage rolls and add remaining tomato juice to sauce in pan. Heat and pass at the table.