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