In a large mixing bowl, combine the ground beef, rice, onion, eggs, salt, and pepper. Mix it all together until it’s evenly combined—yes, use your hands; Nana would.

Bring a big ol’ pot of salted water to a gentle simmer. Blanch the cabbage leaves for 3–5 minutes until they’re soft, pliable, and ready to roll. Don’t overdo it; floppy leaves = fussy rolling.

Carefully drain the cabbage leaves and pat them dry. Let them cool so you don’t scald yourself—hot cabbage is no joke.

Divide the meat mixture into 12 portions (eyeballing works, but Nana used a spoon). Place each portion in the center of a cabbage leaf and roll it up like a burrito. Pro tip: Fold the edges in first to keep the filling snug. If your rolls need a little help staying closed, secure them with a toothpick.

In a bowl, whisk together the tomato sauce, tomato juice, lemon juice, brown sugar, salt, and pepper. Taste and adjust—Nana always said you’re in charge of your sauce destiny.

Pour the sauce over your cabbage rolls in an ovenproof dish. Make sure everyone gets a good coat of the saucy goodness.

Preheat your oven to 375°F. Pop the dish in the oven and bake for 1 hour, uncovered. While you wait, enjoy the mouthwatering smell of tradition wafting through your kitchen.

Once the cabbage rolls are tender and bubbling with sauce, remove them from the oven. Let them cool slightly (unless you enjoy molten cabbage burns).

Cabbage rolls are proof that some things in life are worth the extra effort. So grab your fork, dig in, and enjoy the magic of Nana’s recipe—it’s like a family heirloom you can eat.