PREPARE THE CABBAGE LEAVES: The Old timers would freeze the head solid,then peel the leaves from the head as they thawed. The best way I've foundis to 1)cut the core out with a knife, then put the hole-where-the-core-was, side down in a steamer over boiling water. Let it sit for about 10minutes and remove. Several layers of the outer leaves should be softenough to remove from the head. When you've removed as many as you can,return the head to the steamer to soften more leaves. Take a sharm knifeand remove as much of the central vein as you can.
FILLING: Mix all theother ingredients together in a bowl. work it with your hands until theeggs and other inredients except the tomato juice are thouroughly mixedinto the meat. Now, take a glob of mixture and set it in the hollow of adeveined leaf,with the end that was near the core towards you. Fold the endnearest you about / way over the mix. Fold the left side over the mix andthen the right side. Roll about / turn away from you so that the seam ison the bottom. Place in the pan seam side don and continue with the otherleaves.* When you've made the last cabbage roll,pour in the tomato juice tocover. Bring to a boil then simmer for AT LEAST an hour, preferably longer. Serve in a bowl with the juice, although these, like spagetti are better the 2nd day.
*This is an ideal cabbage roll. 3/4 of them won't go together thisperfectly, so be ready to make adjustments when making the rolls.
VARIATIONS: Garlic is great, paprika and chili powder will work in thestuffing, V-8 instead of tomato juice is pleasantly different.