CABBAGE ROLLS

Large head of cabbage
1 lb. ground beef
2 TB uncooked rice
Salt, pepper and garlic to taste
1 egg, slightly beaten
½ onion, finely diced
½ green pepper, finely diced, optional
1 TB Worchestershire sauce

Peel about 12 leaves of cabbage. Mix remaining ingredients together and stuff about 2 TB of meat mixture into each leaf of cabbage. Roll up and tuck in ends; secure with toothpicks.

Chop remaining cabbage and place in the bottom of a heavy Dutch oven. Lay rolls on top of cabbage and cover with sauce. Simmer with the lid on for about 1-1/2 hours.

Sauce:

1 c. water
1-1/2 c. tomato juice
2/3 c. white vinegar
1/3 c. sugar
1 clove garlic, minced
1 bay leaf