Just enough unstuffed cabbage

[wilderness]

Just Enough Unstuffed Cabbage
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I am inherently lazy, I have no patience to roll individual tiny cabbage rolls and unfortunately I don't have a grandmother to do it for me. So, I don't mind it all layered together as long as it smells the same. I like it to smell like allspice and nutmeg, myself, though most traditional recipes aren't as flavorful.

UNSTUFFED CABBAGE

Half a small cabbage (about 1½ cups cooked leftover)
½ pound ground meat
½ cup rice, cooked
1 egg
1 clove garlic, minced
[Smidgens of nutmeg, allspice, cinnamon]
Salt
Pepper
1½ cup tomato juice (12 ounces)
1 tablespoon cider vinegar
2 teaspoons sugar

Preheat oven to 350°
If the cabbage isn't cooked, boil it for 15 minutes or steam it in the microwave. You want it pliable but not mushy.
Remove the thickest part of the vein.
Mix ground meat, rice, egg, salt, pepper or any spices.
Layer cabbage and stuffing, in an 8"x8" baking dish, ending with cabbage on the top.
Mix together tomato juice, cider vinegar and sugar.
Pour juice over layers
Bake for 40 minutes or until you can smell it in the living room.