Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      quarts        water
  12      large         green cabbage leaves -- about 1 pd.
   1      cup           cooked carrot -- cooked
     1/4  cup           raw brown rice
   1                    egg -- beaten sightly
   1 1/2  cups          tomato juice
   1      medium        onion
     1/4  teaspoon      salt
     1/4  teaspoon      freshly ground pepper
   2      centiliters   garlic -- crushed

Preparation:

Preheat oven to 325 F. Boil 2 quarts of water in a large saucepan or Dutch oven. Arrange cabbage leaves loosely in pan. Cover and cook over medium heat until cabbage leaves are limp but not soft, about 8 minutes. Drain and cool leaves. Puree carrot in blender or food processor fitted with steel blade; mix with ground beef, rice, and egg. Spoon 2 tablespoon of the meat mixture onto each leaf. Tuck ends in and roll up jelly roll style. Place seam side down in 9" by 13" baking pan. Pour tomato juice tomatoes, onion slices and seasonings over cabbage rolls. Cover and bake 1 hour; uncover and cook for an additional 30 minutes.