1 head cabbage
1 lb. ground beef
1/2 lb. ground pork or veal
16 oz. can tomato sauce
8 oz. can tomatoes
2 c. cooked rice
2 eggs
1 onion, finely chopped
2 tbsp. butter
Salt & pepper to taste

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in butter very lightly; do not brown. Combine with meat, rice, eggs and seasonings. Mix well. Place 2 tablespoons of mixture in center of cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Repeat with rest of leaves. Pour tomato sauce on rolls. Simmer for 2 hours on low heat.