1 solid med. head cabbage
2 med. zucchini
1 lb. hamburger
2 med. onions, chopped
2 cloves garlic, minced
3/4 c. raw rice (cook per pkg. directions)
Salt & pepper to taste
Sweet basil ground
1 bay leaf (place in tea baller)
1 lg. can (46 oz.) V-8 vegetable juice
2 beef bouillon cubes
Chopped parsley, optional

Steam cabbage until leaves are soft enough to remove from head and roll, remove core. Cook onions and garlic in small amount of oil until soft and lightly browned. Remove from heat.

Add hamburger and cooked rice to onions, mixing with slotted spoon to break up meat into small particles. Season with salt and pepper.

Remove individual leaves from cabbage, cutting heavy vein from each leaf. Place spoonful of hamburger mixture on each cabbage leaf; fold and roll. Lay rolls in large pot or Dutch oven, packing fairly tightly to hold together. Place sliced raw zucchini on top of cabbage rolls. Add V-8 with sweet basil to taste, along with bay leaf and bouillon cubes and parsley. Bring to boil; lower heat and simmer approximately 45 minutes until cabbage rolls are cooked and zucchini tender.