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1
Remove the core from the head of cabbage and place cabbage in a microwave safe bowl covered with Saran Wrap.
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2
Microwave on high for 4 minutes (this makes the cabbage leaves easier to work with!)
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3
Meanwhile, brown the ground beef over medium heat.
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4
Once the meat is browned, drain off the fat.
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5
Add the cooked rice, can of diced tomatoes and chopped onion to the meat and stir it all together.
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6
Heat until onions are softened then remove from heat.
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7
Peel off a cabbage leaf being careful not to tear.
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8
Add a portion of the hamburger mixture to the center of the cabbage leaf and then roll the leaf up, tucking the ends under.
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9
Place cabbage rolls in a large pot.
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10
Repeat this process until the cabbage and filling mixture is used up.
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11
Stack the cabbage rolls on top of one another in the pot if necessary.
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12
Pour the 64 ounce container of tomato juice over the rolls and make sure they are all coated well in juice.
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13
Add salt and pepper to taste.
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14
Bring the pot to a boil.
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15
When it boils, the juice will have thickened.
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16
So give it a stir before reducing temperature to low and simmering, covered for 45 minutes 1 hour.
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17
*A great (and quick) alternative to white or brown rice is a packet of Lipton Spanish Rice.
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18
If you use this, just prepare it according to package instructions.
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19
**These cabbage rolls are also delish in a slow cooker.
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20
Prepare the cabbage rolls as listed above but place them and the juice in the slow cooker on high for 4 hours.
