Halupki (stuffed cabbage rolls)

Also known as Golapki, Golumpkis, and a few others!
One very large or two medium cabbage heads

3# lean ground beef (uncooked)
2 large onion chopped
2 cups of cooked rice
3 eggs (less if you want the meat looser)
2 tsp salt (or less)
1 tsp pepper

Sauce recipe.
2 -16 ounce cans of tomato juice
2 regular size cans of tomato soup (concentrate, not ready to eat)
1 soup can of water, more if needed during baking.
Several dashes of Worcestershire

Mix together the filling ingredients and add 1 cup or more of the sauce.

Core cabbage heads and remove any damaged outside leaves.  Add to high sided soup pot and add water to cover + 1 tsp salt, bring to boil.  Simmer and use tongs to remove outer layer of leaves as they soften.  Lay cooked leaves over a turned bowl to prevent tearing.   You don't want them fully cooked and too soft.  Use a sharp knife to enlarge core cut if leaves are attached.

Once cooled, leaves can be covered loosely and refrigerated until ready to roll. 

Using a sharp knife, remove the thick outside vein of the leaves but don't cut through.

Put the meat mixture in a leaf at the base, fold sides in, and roll.  Place in roaster or high sided casserole dish with seam down.  Any extra cabbage or small pieces left can be placed in the bottom of the pan before adding rolls.  I like to use two heads which gives me enough larger leaves for rolling plus extra for the bottom and also a layer over the top.  Bacon can also be laid over the top and cooked with the rolls.

Pour the sauce over rolls.  If you like extra sauce to add to the cut rolls, mashed potatoes, or bread, make an extra half or whole recipe and put the rolls into two pans to allow for the extra liquid.

Cover and bake at 350 for 1 hour, reduce to 325 for another 3 hours.  Cover can be removed during the last hour.