Chicken-Filled Cabbage Rolls

12 large cabbage leaves

1 lb. Ground chicken

1 medium-sized onion – finely chopped

1 teaspoon salt

½ teaspoon pepper

½ cup cooked rice

1 egg, slightly beaten

1 cup tomato juice

2 tablespoons vinegar

3 tablespoons vegetable oil

¼ cup dark brown sugar

1. Wash the cabbage leaves, then steam them in a colander over boiling water for about 10 minutes – until they are pliant enough to roll.
2. Mix the chicken, onion, salt, pepper, rice, and egg.
3. Place a spoonful of the chicken mixture on the center of each of the 12 leaves. Fold sides of leaf up, over the filling; tuck sides in and fasten with a toothpick if necessary.
4. Place cabbage rolls in a greased 2-quart baking dish.
5. Mix the vinegar, oil, and tomato juice together and then pour over the cabbage rolls.
6. Sprinkle with the brown sugar.
7. Cover and bake for 45 minutes at 350°F (176°C).