8-10 cabbage leaves (lg.)
1/3 c. rice, cook until tender & drain
1 lb. hamburger
Salt & pepper
Pinch of thyme
1 lg. onion, minced
1 egg, beaten
1 c. water (saved from the pot boiled cabbage leaves)
1 c. tomato juice
1 tbsp. meat paste (or bouillon cube)
cornstarch to thicken sauce

Parboil cabbage leaves 5 minutes (just long enough to wilt, save 1 cup water for later). In bowl mix hamburger, salt, pepper, and thyme. Add rice, onion and egg; mix well. Shape into 8 to 10 small rolls and wrap each into a cabbage leaf. Tie securely with string or toothpick. Put in a good sized saucepan. In another saucepan, put tomato juice, water from cabbage leaves, meat paste or bouillon cube, parsley and a little salt. Heat and pour over cabbage rolls. Cover and simmer 1 hour. If desired, thicken slightly with a little cornstarch.