2 med. size heads of cabbage
Meat filling
1 to 1 1/2 c. tomato juice, diluted
2 tbsp. bacon fat or other meat drippings
Salt & pepper

Remove core from cabbage and scald cabbage in boiling water until leaves are soft and pliable. Cut off the hard center rib from each loaf. Place a generous spoonful of meat filling on each leaf and roll. Line bottom of roaster with a few cabbage leaves. Arrange rolls in layers, sprinkle with salt and pepper, bacon fat and pour juice to barely cover rolls. Bake at 350 degrees for 1 1/2 to 2 hours.

MEAT FILLING:

2 lbs. ground beef
1/2 c. rice
1 med. onion, chopped
4 slices bacon, cut fine
1/4 stick butter
1 clove garlic, if desired
Salt & pepper

Fry bacon until crisp. Remove, add butter and reserve. Saute onion and garlic until tender and set aside. Cook rice until almost tender. Add onion mixture along with bacon and let cool slightly. Add to ground beef, mix thoroughly. Season with salt and pepper to taste. (I flavor the rice with a beef soup base or cook the rice in liquid with a bouillon cube.)