2 qt Water 1 1/2 c Tomato juice
12 lg Green cabbage leaves; about 1 md Onion
-1 lb 1/4 ts Salt
1 c Carrot; cooked 1/4 ts Freshly gound pepper
1/4 c Raw brown rice 2 cl Garlic; crushed
1 Egg; beaten sightly
Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or
dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook
over medium heat until cabbage leaves are limp but not soft, about 8
minutes. Drain and cool leaves. Puree carrot in blender or food
processor fitted with steel blade; mix with ground beef, rice, and
egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck
ends in and roll up jelly roll style. Place seam side down in 9x13"
baking pan. Pour tomato juice tomatoes, onion slices and seasonings
over cabbage rolls. Cover and bake 1 hour; uncover and cook for an
addional 30 minutes.
