Ingredients:
2 pounds lean ground beef
1/2 cup rice uncooked
1 medium onion, diced
1 green pepper, diced
2 eggs
1 large head cabbage
2 quarts tomato or V8 juice

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 is to 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 10 minutes and remove.  Several layers of the 
outer leaves should be soft enough 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 sharp knife and remove as much of the central vein as you can.

FILLING:
Mix all the other ingredients together in a bowl.  Work it with your hands until
the eggs and other ingredients except the tomato juice are thoroughly mixed
into the meat.  Next, take a small handful of the mixture  and set it in the
hollow of a devined leaf, with the end that was near the core towards you.
Fold the end nearest you over the mix.  Fold the left side over the mix and
then the right side.  Roll it up so that the seam is on the bottom.  Place in the
pan seam side down and continue with the other leaves.*  When you've made
the last cabbage roll, pour in the tomato juice to cover.  Bring to a boil then
simmer for AT LEAST an hour.** 

Serve stuffed cabbage in juice on table with deep bowl with handles.  Each
individual serving should also be in a small bowl with juices.

*This is for an ideal cabbage roll.  Seventy five percent of them will not go
together this perfectly, so be ready to make adjustments when rolling up the
rolls.

** This dish is fine to serve right away, but is better the next day.