Tango's yummy Cabbage Rolls

1 head cabbage  core removed
2 lbs. ground beef
2 tablespoons olive oil
1 small onion shredded
6 baby carrot shredded
1 celery stalk shredded
2 eggs
1 1/2 cups uncooked rice
1/4 cup of tomato juice
1/2 bottle tomato juice

Cut the core out of the cabbage but leave it whole. Place it,in a pot of boiling water. Heat the oil in a frying pan. Cook the onions, carrots, celery and saute them for a couple minutes until they are  soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice, eggs and 1/4 cup of tomato juice and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein if the leaf is very large.  Roll about 1/4 to 1/2 cup of filling in each leaf  and arrange in a casserole dish. Pour in  juice, cover with foil & bake @350 for about an hour.