1 head cabbage
1 1/2 lbs. ground beef
3/4 c. raw rice
1 med. onion, chopped
2 eggs
2 qts. tomato juice

Take dry leaves off cabbage and put the whole head of cabbage in boiling water for about 10 minutes. Drain off the water and let cool. While cabbage is cooling, mix the meat, rice, onion, and eggs together. When the cabbage is cooled place in dish in dish or pan larger than the cabbage. Now carefully spread over the leaves, do not break off the leaves; take a spoon and scoop out the center of the cabbage to make a cavity big enough to put the meat mixture in. Now fold up the cabbage around the meat and what you spooned out slice up and cover over. Pour the juice over the top and cook for about 4 hours on a low heat. Serve in wedges or place whole stuffed cabbage in serving dish. If you like sauerkraut, put some on the top with bacon slices.