Steps:
- Fill a large pot half full with water and heat to a low boil.
- Remove the core of the cabbage and place it in, the core side down.
- Simmer for 10 minutes, then carefully turn over and simmer for another 10 minutes.
- When the cabbage is fully cooked, remove and once cooled enough to handle carefully separate the leaves.
- Remove any tough ribs and slice large leaves in half.
- Combine the meat, egg, rice and seasonings until combined but not overworked.
- Spoon about 2 tbsp of mixture onto each cabbage leaf.
- Bring one end of the cabbage leaf over, roll and tuck the ends in to prevent the mixture from falling out.
- Preheat the oven to 350 degrees.
- Prepare a 9 x 13 casserole dish with a layer of tomato juice covering the bottom.
- Arrange cabbage rolls tight against each other. A second layer can go on, with more juice in between.
- Make sure the second layer can also be covered in juice.
- Cover and bake for 2 hours.
- Let the dish cool for 10 minutes before serving.