Remove and discard the core from the cabbage. Freeze the cabbage for at least 12 hours.

Place the frozen cabbage under hot running water, letting it run into the cabbage center. Carefully loosen and peel back each leaf. Repeat until all the leaves are pulled. Place on a baking sheet lined with paper towels and set aside.

In a large bowl, combine the ground beef, uncooked long-grain white rice, finely diced sweet onion, tomato juice, seasoned salt, freshly ground black pepper, Himalayan pink salt, and garlic powder. Using your hands, mix until well combined.

Cover the bottom of a Dutch oven or soup pot with a few of the smaller cabbage leaves. (Reserve a few more to lay on top of the rolls.)

Hold a cabbage leaf in your hand and place ¼ cup of the meat mixture at the stalk end. Slowly roll up the leaf just until the meat mixture is covered, then fold the sides of the leaf in and continue rolling up the rest of the leaf. Lay the leaf in the pot, seam side down. Repeat with the remaining leaves until the meat mixture is gone, to make about 20 rolls. Stack the rolls in the pot as needed.

In a large bowl, combine 3 cups water, tomato juice, seasoned salt, Himalayan pink salt, and freshly ground black pepper. Pour the tomato broth over the cabbage rolls. The liquid should come three-quarters of the way up the rolls; if the level is too low, add water to get to that level.

Lay the reserved leaves over the rolls and cover the pot. Set the pot over medium-high heat, bring the liquid to a boil, then let it gently boil for 10 minutes. Reduce the heat to medium-low and simmer until the leaves are soft and easy to cut through and the rice is tender (remove a roll to see if the rice is cooked), about 90 minutes.

Plate 3 or 4 rolls per serving. Squeeze the lemon over the rolls, catching the seeds with your hand.

Store in an airtight container in the refrigerator for up to 3 days.