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1
Place the cabbage in a microwaveable bowl with a small amount of water. Cover with plastic wrap with a small hole to allow for escaping steam. Microwave on high for five minutes. Remove the cabbage, turn it over, and microwave for another five minutes. Remove, and let cool.
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2
In a saucepan, combine boiling water, salt and rice, bring to a boil, cover and simmer just until the water is absorbed, about 14 minutes. Turn off the heat and let stand.
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3
Preheat your oven to 350.
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4
In a large skillet, melt the butter and saute the onions until golden. Mix with the rice. Gently stir in the ground meat if you choose to use it.
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5
Grease the bottoms and sides of a large casserole dish.
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6
Carefully peel off a leaf from the cabbage head. You may need to cut the leaves in half, and trim the large center vein. Place a spoonful of the rice mixture in the center of the leaf, and roll it up like a burrito, carefully tucking sides in first, then rolling the leaf. Place crease side down in the casserole. Repeat until the casserole is filled, or you run out of cabbage or rice mixture.
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7
For the sauce:
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8
Combine the tomato juice with the melted butter, salt and pepper and pour over the cabbage rolls. Bake for 1 1/2 to 2 hours. Serve with sour cream, if desired, or more tomato sauce.
