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2 lbs. meatloaf mix (beef)
2 c. cooked rice
6 slices bacon
1/4 c. onion, chopped
2 cloves garlic
1/4 c. green pepper, diced
1 c. ketchup
2 med. eggs
1 med. sized head cabbage
1/2 c. celery, chopped
1 lg. (32 oz.) can crushed tomatoes
1 sm. (16 oz.) can tomato sauce
2 c. water

Cut out the core of cabbage; place in boiling water. Take out each leaf as it softens. Cut up 4 slices of bacon real fine; fry lightly. Add to pan of bacon: onions, garlic, peppers and celery, and saute. Mix rice, meat and ketchup. Add the bacon mixture to the rice mixture. Add eggs. Wrap the mixture in the cabbage to desired thickness. Layer in pan. Pour crushed tomatoes, tomato sauce and water evenly over the cabbage rolls. Place the remaining 2 slices of bacon on top. Bake at 350 degrees for 2 hours.
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