2-3 heads of cabbage
3 cans hinz tomato juice
Large dutch oven or roasting pan
1-2 onions, diced
4 cloves garlic, minced
Pinch cayenne pepper
1 cup minute rice (not cooked)
3 lbs lean ground pork and beef mixed
2 eggs lightly beaten
1 tbsp each salt and pepper
1 tbsp mustard powder
1 tbsp paprika
2 tbsp Worcestershire sauce
Core cabbages. In large pot of boiling salted water, blanch cabbages, 1 at a time, for 5 to 8 minutes or until leaves are softened. Remove and chill under cold water.
Working from core end, carefully pull leaves off each cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Drain leaves on tea towels; cut out coarse veins. Set leaves aside. Reserve enough leaves from remaining cabbage to cover cabbage rolls in pan.
Mix all the filling ingredients together.
Pour about a cup of tomato juice in the bottom of the pan/pot then add one layer of cabbage leaves.
Scoop filling onto centre of each of the reserved leaves; fold 1 end and sides over filling and roll up. Arrange half, seam side down, in pan; top with half of the remaining tomato juice. Arrange remaining rolls on top; pour remaining tomato jucie over top.
Top with cabbage leaves to prevent scorching.
Cover and bake in 300°F oven for about 2 hours. Take out of oven let cool and then put back in the oven for another 2 hours. Add more tomato juice before second cook if needed.