3 lbs. cabbage
1 lg. can sauerkraut, drained
2 lbs. lean beef
1 1/2 c. rice, washed & drained
4 strips bacon
1 (#2) can Italian whole tomatoes
1/2 c. onion, chopped
1 toe garlic, minced
1/2 tsp. parsley
Salt & pepper to taste
1 can water

Break off large leaves of cabbage; cut out stem and set aside in pot of warm water while preparing other ingredients.

In large bowl, combine lean beef, onion, garlic, parsley, salt and pepper. Add rice and mix well. Fill each leaf with this mixture and roll. Line the bottom of a large pot with the heart of the cabbage that has been shredded. Put a layer of rolled leaves on top, then a layer of sauerkraut, alternately, ending with sauerkraut. Put strips of bacon on top; add tomatoes, salt, pepper and water and bring to a boil. Lower fire and simmer for 2 hours. Do not stir.