1/4 lb. pork
3/4 lb. ground round
2 tbsp. chili sauce
1 tsp. salt
1 lg. cabbage
1 tbsp. Worcestershire
2 eggs, well beaten
1/4 c. rice, raw
1 onion, chopped fine
2 tbsp. milk
1/8 tsp. pepper

SAUCE:

1/2 c. vinegar
1/2 c. water
1 lg. onion, chopped fine
1 tsp. salt
1/8 tsp. pepper
1 tsp. sugar

FOR BOTTOM OF POT:

8 slices bacon
1 onion, sliced

Combine meat, salt, chili sauce, pepper, Worcestershire sauce, milk, onion, egg and rice. Separate cabbage leaves and use 16 of the larger ones. Place the leaves in a large pot and pour boiling water over them and let stand (covered) for 10 minutes. Roll 2 tablespoons meat mixture in a cabbage leaf (tuck ends in with toothpicks).

Fry 8 slices of bacon and 1 onion in the bottom of the large pot in which you will cook these. Add some extra cabbage leaves on top of this. Place cabbage rolls on top of leaves and pour the sauce mixture over the rolls. Cover and cook on low heat, simmering, for 2 hours.