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1 lg. head cabbage
1 tsp. salt
1 c. rice, cooked
6 slices bacon, cut into small pieces
1 sm. onion
1 lb. ground beef (good quality)
1 sm. can tomato sauce
Salt and black pepper to taste

Remove core from the cabbage. Place whole head in a large kettle filled with boiling water and 1 teaspoon salt. Cover and cook 3 minutes. Remove cabbage and let cool. Remove softened outer leaves. Repeat until all large leaves have been removed. Cut thick center stem from each leaf. Fry bacon, saute onion, and brown ground beef. Mix onion, bacon and ground beef with the cooked rice. Fill each cabbage leaf with 3 teaspoons of the mixture. Roll each leaf, tucking ends in toward center. Place each roll seam side down in a large pot. Cover with water and tomato sauce. (You can also add a few slices of bell pepper). Cook for 45 minutes on slow heat.
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