1 big cabbage, chopped
2 lbs. lean ground beef
2 medium-sized onions
2 tbsp. canola or olive oil
2 cups water and 1 cup white or brown rice
3 eggs
1.5 teaspoon salt
1 teaspoon black pepper
2 tomato soup cans
2 small bottles (for individual servings) Tomato juice or veggie cocktail (similar to V8 juice)
1 can or 1 carton of chicken broth

DIRECTIONS: Place the cabbage in the bag that you brought it home in the freezer for 12 hours or overnight. Remove from the freezer and set aside to thaw at room temperature. This will take some time, so I usually do it the night before I want to make the cabbage rolls. Without needing to boil the leaves, they will be tender and easy to use.