Russion Jewish Cabbage Rolls

• 1 large cabbage
• 1 large onions chopped
• 6 small carrots
• 3 Stalks celery
• 1/4 teaspoon salt
• 1 1/2 cups tomato juice
• 1 pound ground beef, lean
• 2 slices bread
• 1 each eggs
• 1/4 cup water
• 2 cans tomatoes
• 1 cup sugar
• 2 each lemons
• 1 dash black pepper

1. Core cabbage and place in large saucepan.
2. Cover cabbage with water and boil until cabbage is softened.
3. Drain off water.
4. Set aside chopped onion, pared carrots, and cut celery stalks in halves.
5. In a small bowl, dampen bread with water.
6. Add hamburger, egg, salt and pepper.
7. Mix together well.
8. Slice thick stem base off cabbage leaves.
9. Place some meat misture on leaf.
10. Fold and roll, place seam side down in saucepan.
11. On top of cabbage rolls, place onions, carrots, and celery.
12. Pour tomatoes and tomato juice over all.
13. Carmelize 1 cup sugar in heavy skillet.
14. Add to cabbage roll mixture.
15. Juice 2 lemons and add as final ingredient.
16. Simmer 2 hours uncovered.

cabbage, onions, carrots, celery, salt, tomato juice, ground beef, bread, eggs, water, tomatoes, sugar, lemons, black pepper

Taken from recipeland.com/recipe/v/russion-jewish-cabbage-rolls-40501 (may not work)