1 head cabbage, frozen
1 lb. rice
1 lg. onion
1 jowl bacon or side bacon or ham
Salt and pepper to taste
1 tin or jar sauerkraut
1/4 c. water

Thaw cabbage, remove core and separate leaves. Cook rice according to directions. Grind meat and onion and add to cooked rice. Salt and pepper to taste. Put 1 tablespoon or more rice mix in a cabbage leaf and roll up. Continue until all rice mixture is used. Place in lined pan and cover with sauerkraut and water. Bake at 325-350 degrees for 3 1/2-4 hours or until tender to fork.