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1 head cabbage (medium)
1/2 cup rice
1 pound ground beef
1/2 pound pork
1 quart tomato juice
1/2
pound veal
4 cup milk
1 egg
Salt and pepper
1 tablespoon butter
1 cup cream
Separate cabbage
leaves in a pan of hot water on the stove just a few minutes will soften to peal of one at a time; drain.
Boil rice
in milk until well done.
Let cool.
Mix the meat, rice, egg salt and pepper.
Take a cabbage leaf
and put a spoon of meat mixture on each leaf and roll.
Fasten with toothpicks if needed
I put the cabbage
rolls in a CROCK-POT put tomato juice over the rolls and cook on low for several hours or until done
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