1 med. cabbage
1 c. chopped onion
1 1/2 lbs. ground beef
2/3 c. uncooked oats
1 c. sour cream
2 tsp. salt
1 tsp. pepper
1 bay leaf
2 cloves garlic
1 1/2 c. tomato juice

Remove core from cabbage head; separate 12 large leaves from head. Drop leaves into boiling, salted water. Cover; cook for 3 minutes. Drain; dry well. Make filling by mixing onion, ground beef, oats, sour cream, salt, and pepper. Place 1/3 cup meat mixture on each cabbage leaf. Roll leaf around filling; secure with toothpicks.

Shred enough cabbage to make 4 cups. Place in large, heavy frying or roasting pan. Add bay leaf and garlic. Place cabbage rolls on top shredded cabbage. Pour tomato juice over all. Cook over low heat for 45 minutes.

Remove cabbage rolls and shredded cabbage to serving dish. Mix 1 tablespoon flour and 2 tablespoons cold water to make a paste. Slowly stir paste into tomato juice and cook slowly for about 8 minutes. Pour over cabbage rolls and serve. These are good reheated also.