2 lbs ground beef
1 tsp salt
1 tsp pepper
2 cans Van de Camp's Spanish Rice
2 cloves minced garlic
1 large head cabbage
1 large can tomato juice
1 package kraut (from meat section)
sour cream for garnish (adds an awesome zing)

Preheat oven to 350°F.

Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.

Place leaves in boiling water until flexible. Drain, set aside to cool.

In a large bowl, add beef, salt, pepper and 2 cans of Spanish rice. Mix until blended.

Place a portion of beef mixture at the base of the cabbage leaf and roll up. Place each cabbage roll into a buttered or sprayed 9x12 dish with the seam of roll side down. Finish filling all leaves.

Pour the tomato juice over the rolls, leaving 1/2 inch from top for meat juices and mound on the kraut.

Cover with foil and bake for 1 hour. Serve with a dollop of sour cream to really add some great taste!

Submitted by: Tess Snoderly