Thaw the cabbage 18 to 24 hours before you want to assemble your cabbage rolls.
I got this handy tip from my dear cousin Kelley.
2 ½ lb ground meat (pork, turkey or beef)
1 large onion, minced fine
1 green pepper, minced fine
2 ½ cups cooked rice
1 tsp basil
1 tsp black pepper
1 tsp garlic powder
1 large cabbage
1 large can tomato juice
Preheat oven to 350ºF.
Freeze and thaw the cabbage.
Cut out the core.
In a large mixing bowl, combine the meat, rice, onion, green pepper and spices.
Pour half of the tomato juice into a roasting pan.
Peel off a leaf and place a large spoonful of the meat mixture at the stem end.
Roll up the leaf, starting at the stem end, folding in the sides as you go.
Place the roll into the tomato juice with the edge down. (You can hold them with a toothpick if you wish)
Repeat this process until the meat mixture is used up. (The left over cabbage can go in you next batch of vegetable soup)
Once your rolls are all in the pan. Pour the remaining juice over top.
Bake at 350ºF for ½ hour.
Reduce heat to 200ºF and bake for 3 or 4 hours. (Check them periodically and add more tomato juice if necessary)