Hungarian Stuffed Cabbage

Core the cabbage and cook it in boiling water until barely tender.

Drain and separate 12 large leaves and trim ribs. Combine onion, shallot, egg whites, garlic, carrot and parsley until thoroughly blended.

Combine onion mixture with rice, ground beef, bread crumbs, vegetable seasoning and tomato juice, using a fork to mix.

Add frozen peas.

Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides.

Makes 12 rolls. Shred remaining cabbage; sprinkle in bottom of 2-quart casserole. Place cabbage rolls in casserole seam-side down, packing tightly.