Veal Cabbage rolls

1 green cabbage

Veal mixture
1 lb of ground veal
¼ cup of chopped onion
¼ cup of uncooked rice
½ tsp salt
1 beaten egg
¼ cup of water

Sauce
6 cup of tomato juice
6 tsp of lemon juice
½ cup of brown sugar
1 crushed garlic clove
Salt and pepper to taste

1. Preheat oven to 350 °F
2. Remove the outer leaves of the cabbage and the heart.
3. Pour boiling water over the cabbage and let soak for 15–20 minutes to soften the leaves.
4. Place some cabbage leaves in the roasting pan to prevent the cabbage from sticking.
5. In a bowl, mix all the ingredients for the sauce.
6. In a second bowl mix all ingredients for the veal mixture.
7. Cut the branch of the cabbage leaf to facilitate the rolling.
8. Add 2 or 3 Tbsp of the veal mixture in each of the leaves and roll by folding the ends and then prick with a toothpick.
9. Place cabbage rolls in a row in the roasting pan making sure they are covered with the sauce.
10. With the remaning leaves, cover your cabbage rolls.
11. Cover and bake for 2 hours to 2.5 hours.

Baste regularly during cooking to prevent them from burning.