Saute onion and garlic in margarine. Add meat to mixture and simmer. Break up large chunks of meat with fork as it simmers. Let cool. Add eggs, moistened bread crumbs, sage, salt and pepper to taste.

Separate leaves from cabbage head, drop in boiling water and cook leaves about 5 minutes. Remove leaves from water to cool. When cool enough to handle, place 1-2 tablespoons of meat mixture to a leaf and wrap secure with a toothpick.

Grease roast pan well. Put wrapped cabbages into pan and add 2 cups tomato juice. Bake in 325 degree oven for 1/2 hour with lid on.

Remove lid and bake about 25-30 minutes longer.

SERVES: 6-8