Stuffed Cabbage I

Bring a large pot of water to a boil and carefully place the whole cabbage head into the pot, stem-side down. Cook for 10-12 minutes until the outer leaves soften and can be easily peeled away.

Remove the cabbage from the boiling water using tongs and set it on a cutting board to cool slightly. Gently peel away the softened leaves one at a time, reserving the remaining core for later use if needed.

In a large bowl, combine the ground beef, cooked rice, garlic powder, and egg, mixing gently with your hands until just incorporated. Do not overmix.

Place about 2-3 tablespoons of the beef and rice mixture onto the center of each cabbage leaf. Fold the sides of the leaf inward, then roll tightly from the stem end to enclose the filling.

Arrange the stuffed cabbage rolls seam-side down in a single layer in a 9x13 inch baking dish.

In a small bowl, whisk together the tomato juice, vinegar, and white sugar until the sugar dissolves completely.

Pour the tomato juice mixture evenly over the stuffed cabbage rolls, covering them as much as possible.

Cover the baking dish tightly with aluminum foil and bake at 350°F for 45 minutes. The rolls should be tender and the tomato sauce bubbling around the edges when ready.

Remove from the oven and let rest for 5 minutes before serving. Spoon the accumulated sauce over each roll when plating.