2 lbs. hamburg
1 lg. onion
2 cans tomato soup
1 c. cooked rice
1 lb. bacon
2 cabbages

Steam cabbage, soft enough to work with, cool slightly. Put bacon and onion through meat grinder and saute. Mix hamburg, onion and bacon sauteed, cooked rice. Remove 1 cabbage leaf at a time and spread about a tablespoon or more of the meat mixture on the center of each leaf. Fold leaf butcher style and place in roasting pan. Line bottom of pan with larger leaves. Then add cabbage rolls. When pan is full, top with tomato soup and bake at 350 degrees for about 2 hours or more, until cabbage is tender and soup is watery.