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I use this recipe from a Best Of Bridge cookbook.
2 cups long grain rice, uncooked
2 lb. lean ground beef
1 lb. ground pork
1 large onion, finely chopped
1 tsp. salt
1 tsp. pepper
garlic powder to taste
2 large green cabbages
2 - 48 oz. cans tomato juice
Instructions:
Cook rice according to package directions. Mix ground beef, pork and onion together. Add salt, pepper and garlic powder to the cooked rice, mix well and add to meat mixture. Cut out core of cabbages and place whole cabbage into rapidly boiling water until just tender. (Outer leaves will start to fall off). Drain and peel off leaves, then dry on paper towels. Cut out thick stem ends. Place 1-2 Tbsp. of meat and rice mixture on cabbage leaf and roll tightly. Line casserole bottoms with any discarded leaves or cores. Place cabbage rolls close together in casserole dish, seam side down, and pour tomato juice over top. Cover and bake at 325 F. for 2 hours. Freeze the extras after cooking. When thawed, reheat in 325 F. oven until hot. You may want to add more tomato juice. Makes about 40 rolls.