1 lg. cabbage head
1 lg. onion, diced
2 lbs. lean ground beef
2 beaten eggs
1/4 c. milk
1/2 c. oats
1/2 c. tomato juice
2 slices bread crumbs
1/2 c. rice
1/2 tsp. thyme
1/2 tsp. garlic powder
1 tsp. Italian seasoning
1 tsp. salt (optional)
1 tsp. black pepper
1 tsp. basil
1 tsp. sage
1 lg. can tomato juice
1 tsp. ground or rubbed sage

Steam cabbage. Carefully remove cabbage leaves and reserve for meat mixture. By hand mix all but last 2 ingredients. Roll into small balls the shape of a large chicken egg and wrap in cabbage leaf; secure with toothpicks.

Place in a 5-quart Dutch oven and cover with remaining tomato juice, sage, 1 1/2 cups water, and remaining chopped cabbage. Simmer for 2 1/2 hours. Makes approximately 1 1/2 dozen.