1Carefully with a paring knife, cut the core out of the bottom of a whole head of cabbage. Remove and discard first outside leaf of cabbage. Using a meatfork inserted deeply and securely into middle of core of cabbage, or carefully using tongs, (I think the fork method is the easiest and safest way) dip whole head of cabbage into a large pot of salted boiling water. Let rest in there for a couple of minutes til you see outer leaves starting to loosen. Remove from pot into a large bowl of ice water. Remove loose outer leaves to a colander to drain. Repeat until you have at least 8 nice big leaves.
2In a bowl, mix egg, milk, ketchup, onion and seasoning well. Add rice and mix through. Add burger and mix through. Don't overmix or it will be tough. Divide equally into 8 portions...should be about 1 c. each. Take a paring knife and cut a V notch into the bottom of each cabbage leaf where the thick stem is. Put a scoop of the meat mixture on the leaf, in the middle but a little towards the bottom. Fold bottom of leaf up over the meat, then fold both sides over, then roll up. Place in baking dish with folds on the bottom of the pan. Repeat until all meat and leaves are done. Chop remaining head of cabbage and scatter over the top of the cabbage rolls. Salt and pepper. In a bowl, mix pepper puree with 1 cup of the V8. Evenly distribute this over the top of the cabbage. Finish with the remaining 1/2 can of V8. Cover with tin foil and bake at 350* for 2 hours, or High in a crockpot for 4 hours, or low for 6. I always serve with mashed potatoes, green beans and a salad.