3 lbs. ground beef
1 lb. bacon
2 lg. onions
1 tbsp. garlic (6 cloves or less to taste)
2 1/2 c. minute rice
1 head green cabbage
2 cans tomato soup
1 can tomatoes

Preheat oven to 400 degrees. Core cabbage and place in freezer for at least 3 days. Thaw for 24 hours. Chop bacon and onions (can use food processor) and saute with garlic until bacon is soft, not crisp. Add to hamburg; add rice, salt and pepper to taste. Mix completely.

Remove cabbage leaves from head. Fill each leaf with hamburg mixture. Roll cabbage and with finger stuff in cabbage ends. Place unusable cabbage in bottom of roaster. Lay cabbage rolls in roaster. Mix 2 cans of tomato soup and 2 cans of water. Pour mixture over cabbage rolls; pour tomatoes on top.

Cover roaster and cook at 400 degrees until boiling (approximately 30-45 minutes). Reduce heat to 350 degrees and cook for 1 hour.