1. Freeze the head of cabbage overnight, and then thaw in the sink in the morning. This will soften the leaves enough for making rolls without boiling the cabbage. Remove the tough outer leaves and set them aside. Cut out the core from the cabbage and separate the whole leaves from the head, placing them in a large bowl. Set the bowl aside.

2. In a large bowl, combine the cooked rice, salt and pepper. The rice doesn't need to be completely cooked, since the cabbage rolls will be in the oven for a while. That will help give them some room to expand and absorb moisture.

3. In a large frying pan on medium-high heat, pour enough olive oil to cover the bottom. Add the garlic, then the onion and celery, celery salt, salt and pepper. Fry until the onion and celery are soft and translucent. Then add in the ground beef and ground pork. Fry until meat is cooked through. Drain the fat. Add this mixture to the bowl of cooked rice.

4. In a small saucepan over medium heat, add the bottle of tomato juice, the 2 TBSP of olive oil and the water. Cook until the mixture is smooth. This tomato sauce will be used to spread over each layer of cabbage rolls.

5. Line the bottom of the roaster pan with a couple of the reserved outer cabbage leaves so the cabbage rolls don't stick to the bottom.

6. To roll: cut each cabbage leaf in half lengthwise (or leave whole for large rolls), cut off any tough stem, and place a tablespoon or two of rice on the bottom of each half. Roll it up while pinching in the sides. Place the cabbage rolls in the roaster pan so they're quite snug. After you complete a layer, ladle on some of the tomato sauce mixture. Continue until you run out of rice and/or cabbage. Top with all of the remaining tomato sauce. Cover the top with reserved outer cabbage leaves.

7. Preheat the oven to 350 degrees and bake covered for about 1.5-2 hours until cabbage is very tender.