1 lb. ground beef
1/2 lb. ground pork or veal
1/2 c. rice
1 egg
1 head cabbage
1 onion, chopped fine
2 tsp. butter
Salt & pepper

Remove core from cabbage. Scald in boiling water. Remove a few leaves at a time as they wilt. Cool. Wash rice in cold water and stir into 2 quarts of boiling water. Boil 10 minutes and strain. Saute onion in butter.

Combine with meat, egg, rice and seasonings and mix well. Spread each leaf with meat, fold up and fasten with a toothpick. Place cabbage rolls in baking dish, cover with 5 slices of bacon and roast uncovered for 2 hours at 300 degrees. Or brown in frying pan, add 1 cup water or tomato puree and simmer slowly for 2 hours. Serve with mushroom sauce, tomato sauce or sour cream. When reheated the next day they are even better!