CABBAGE ROLLS

This recipe is from an old cookbook my mother had.

1 small head cabbage
1 lb ground beef
3/4 cup instant rice
1 onion, finely chopped
2 cups tomato juice
salt and pepper to taste

Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour.

Note: I like to add a little garlic to the tomato juice for added flavor.

 Note: File Photo