Cabbage Rolls recipe

This recipe is for a large batch to prepare and freeze.

4 heads of cabbage
1-1/2 c. rice, long grain, not fully cooked
2 eggs, beaten, to add just before rolling(See Note at end of recipe)
2 lb. extra lean pork, ground
1 lb. extra lean beef, ground
4 lg. onions, chopped
1 Tb. oil
3/4 ts. garlic powder
2 ts. salt
1/2 ts. black pepper
1 ts. Paprika

Fry the meat until no pink remains and drain.
Fry onions in a bit of butter or oil until tender.
Mix all ingredients together and season well.

Fill a large pot with water and bring to a boil.
Put the leaves in water in batches and boil them long enough until they are flexible enough to roll.
Using tongs, remove them one at a time onto a cutting board.
Cut the rib, or tough part out of the leaf.
Put 1 Tablespoon of mixture onto center of leaf (depending on the size of the leaf).
Tuck in ends and roll up.
At this point, they can be frozen.
Place seam side down in a freezer bag and keep in freezer until ready to cook.

Note: To make the whole process not as long, my mother makes the mixture one day, and rolls the next.
She adds the 2 eggs, lightly beaten to the meat mixture just before rolling.

Note: My mother cooks 8-10 cabbage rolls at a time, using 1 can of V-8 juice with some chopped green pepper and parsley.
Make sure cabbage rolls are placed in the pot, seam side down.
Cover with juice and simmer for 45 minutes.
If there is not enough juice to cover, you can add some tomato juice or water.