Dad'S Cabbage Rolls

• 2 heads medium size cabbage
• 3 lb. ground chuck
• 2 c. Minute rice
• 4 eggs
• 2 c. milk
• 1 large onion, cut up and browned
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1/2 tsp. garlic salt
• 1 Tbsp. mustard
• tomato juice
• water
• salt and pepper
• carrots and potatoes (if desired)

1. Cut out the core of each head of cabbage and stick a large fork into the space where the core was.
2. Roll the cabbage back and forth in a large pot of boiling water to loosen leaves.
3. Remove leaves, slice off the rib on each leaf and place leaves in warm water. Should have 20 to 30 leaves.
4. Combine next 9 ingredients in a large bowl.
5. Mix until it starts to fluff up, about 5 to 10 minutes. Spoon a small amount (approximately 1/4 cup) on each leaf, fold in the sides and roll.
6. Place, seam side down, in a large ovenproof pot.
7. Add a mixture of 70% tomato juice and 30% water to about 1/4 inch from covering the rolls.
8. Place pot on burner and bring to a hard boil.
9. Place pot in 400u0b0 oven for 1 hour.
10. Reduce heat to 325u0b0 and let simmer for 2 to 3 hours.
11. You may add carrots and potatoes if you wish.

cabbage, ground chuck, rice, eggs, milk, onion, salt, pepper, garlic salt, mustard, tomato juice, water, salt, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879294 (may not work)