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PREPARE THE CABBAGE LEAVES:
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The Old timers would freeze the head solid, then peel the leaves from the head as they thawed.
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The best way I've found is to 1)cut the core out with a knife, then put the hole-where-the-core- was, side down in a steamer over boiling water.
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Let it sit for about 10 minutes and remove.
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Several layers of the outer leaves should be soft enough to remove from the head.
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When you've removed as many as you can, return the head to the steamer to soften more leaves.
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Take a sharm knife and remove as much of the central vein as you can.
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FILLING:
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Mix all the other ingredients together in a bowl.
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work it with your hands until the eggs and other inredients except the tomato juice are thouroughly mixed into the meat.
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Now, take a glob of mixture and set it in the hollow of a deveined leaf, with the end that was near the core towards you.
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Fold the end nearest you about / way over the mix.
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Fold the left side over the mix and then the right side.
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Roll about / turn away from you so that the seam is on the bottom.
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Place in the pan seam side don and continue with the other leaves.
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* When you've made the last cabbage roll, pour in the tomato juice to cover.
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Bring to a boil then simmer for AT LEAST an hour, preferably longer.
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Serve in a bowl with the juice, although these, like spaghetti are better the 2nd day.
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*This is an ideal cabbage roll.
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3/4 of them won't go together this perfectly, so be ready to make adjustments when making the rolls.
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VARIATIONS: Garlic is great, paprika and chili powder will work in the stuffing, V-8 instead of tomato juice is pleasantly different.
