2 lbs. ground beef
1/2 c. rice
1/2 tsp. salt
Pinch of pepper
Head of cabbage

Cook rice until it swells, but not entirely done; drain and add to meat. Mix very thoroughly and divide into 20 equal parts.

Put cabbage on and boil until you can take leaves off, or they look semi-transparent. Divide large leaves along with mid-rib and cut mid-rib from all leaves. Wrap the meat mixture into the leaves. Start rolling from mid-rib to the outside of the leaf. Cook the following to a boil and pour over the meat rolls laid side to side in a casserole or roaster with cover:

1 pt. tomato juice or tomatoes, run through sieve
1 tsp. sugar
1 tsp. salt
1 tbsp. butter
Pinch of pepper

Bake in oven at 350 degrees for 2 hours in covered roaster. Then remove cover and bake for another 1/2 hour.