Stuffed Cabbage Rolls

This recipe is adapted from "Hand Me Down Recipes" by Eleanor Evans.

Note: I have a change in prepping the cabbage. The first time I made these following this method the cabbage leaves were still pretty hard and thick along the spiny part of the leaves. It might have been caused because it was a very large thick head of cabbage or I didn't wait long enough. I went ahead and prepared them and thought that they would soften up while they were cooking. The didn't.

If the leaves aren't wilted after following recipe, remove the head from the water and peel the leaves off. Bring water back to a boil and drop them into simmering water until they have wilted, but are still whole.

I also use V-8 Vegetable Juice in place of Tomato Juice, for more flavor.