Cabbage Rolls

DINNER READY WHEN YOU GET HOME! What a delicious idea!!! You may prepare everything the night before. Place in crockpot (make sure sauce JUST covers rolls), refrigerate overnight. In the morning, place on low setting for about 8 to 10 hours.

SAUCE:
1 can V-8 vegetable juice
2 cans tomato soup
3 Tbsp. brown sugar
2 Tbsp. lemon juice
1 small onion, chopped
1 bay leaf

ROLLS:
18 or more cabbage leaves
2 lbs. ground beef
1 pkg. dry onion soup mix
2 cups cooked white rice
2 eggs
salt and pepper to taste

Mix sauce ingredients in saucepan and simmer 30 minutes. Place cored head of cabbage in boiling water. Maintain slow boil, peeling off leaves as they become tender.

Mix ground beef, rice, onion soup mix and spices well. Put 2 to 3 Tbsp. of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in large baking dish or crockpot and pour sauce over rolls. Bake covered at 325* for 1 1/2 hours.