Stuffed Cabbage Rolls

Directions

1. 1
   Using a large Dutch oven prepare the salted water to begin removal of cabbage leaves from the core..immerse the entire head in hot water, careful not to overflow...cut one leave a a time as they soften, and allow to drain. When the head is finished, you should have 12 to 15 leaves.
2. 2
   While the leaves are cooling, make your meat mixture, mixing the ground beef, eggs, salt and pepper. and bread crumbs. Save the red pepper flakes for a later step.
3. 3
   Taking one leave at a time take about a quarter cup of the mixture and fold up starting at the bottom, ten each side. Lay in casserole, continue process until meat is gone.
4. 4
   Take the drained sauerkraut sprinkle over the top of all and pour tomato juice over all of that, finishing with sprinkling of crushed pepper.
5. 5
   Bake for one hour at 350* covered.