cees cabbage rolls

Ingredients cees cabbage rolls

1 head cabbage
1 lb ground beef
1 cup uncooked long grain rice
8 packages mushrooms
1 large onion
1 clove garlic
1 tsp salt
1 tsp black pepper
1 tsp garlic salt
1 tsp seasoned salt
1 tsp onion powder
1 gallon V-8 juice (hot & spicy)

how to make cees cabbage rolls

Boil head of cabbage until leaves are tender. Do not core the cabbage. Keeping the core in will help all the leaves to stay together.

Pull off the leaves and set aside to cool.

Preheat oven to 325°F.

In a large mixing bowl combine ground beef, rice, mushrooms, onions and all spices. Mix until combined.

Fill your cabbage leaves with a heaping of the meat mixture and roll it up like you would roll a burrito.

Prepare your 11x9 in pan by pouring some of your V-8 juice on the bottom so your cabbage rolls do not stick.

Place rolls into pan. Should make about 12-14 rolls.

Pour remainder juice over rolls and cover and bake for 1 1/2 hours. Make sure to let them rest for about 10 minutes.