1 medium head cabbage
water to cover cabbage in pot
1 pound ground beef
1 cup cooked rice
garlic powder to taste
1 (12 fluid ounce) can tomato juice
1 tablespoon vinegar
1 tablespoon sugar
Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft. Drain and allow to cool completely. Remove the hard outer vein from the leaves.
In a separate large bowl, combine the beef, rice, garlic powder and the egg, mixing well. Place a small amount, about the size of your palm, into the center of a cabbage leaf and fold leaf over, tucking in the sides of the leaf to keep meat mixture inside.
Pile the filled leaves into a large pot, being sure to place the larger leaves on the bottom. Add the tomato juice, vinegar and sugar and enough water to cover. Simmer over medium low heat for 45-60 minutes. Keep an eye on them, making sure the bottom of leaves do not burn.