I remember helping my Mom and my sister make these, when I was a teen and after I moved out on my own. I knew how to make them, but I didn't want to offend Hubby's sensitive Chef's nose, so I refrained. I knew the kids would like them, since they love porcupine balls, which is basically what cabbage rolls are.
The cabbage gets all soft and sweet, in the tomato juice. The meat is tender, studded with bits of rice. I mean, what's not to love?? Ends up Hubby did have some, though the garbage can was the lucky recipient of the cabbage leaves...... Sigh
12 large cabbage leaves
1 lb. lean ground beef
1/2 cup cooked rice
1 large can tomato juice or V8 juice
1/2 tsp. salt
1/8 tsp. pepper
Cut core out of the head of cabbage.Boil a large pot of water. Turn off heat. Submerge entire head of cabbage into the hot water, for 2-3 minutes. This helps soften the leaves slightly and they will loosen from the cabbage more easily. Remove 12 leaves from the cabbage and return them to the pot of hot water for 5 minutes. Remove, drain and cool.
Combine ground meat, rice, salt and pepper. Place 2 tablespoons meat mixture on each leaf and roll firmly, starting with the stem end, tucking in the sides, burrito style. Place in a large baking dish. Pour tomato juice over rolls and cover with foil. Bake in a 350 degree oven for 2 hrs, until cabbage is very tender and beef is cooked through.
Crock pot method: Follow as above, placing into Crock pot, rather than baking dish. Cook on low for 8-10 hours.
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