1 lb. hamburger
Lg. onion, chopped
Chopped green pepper
1/2 lb. bacon

Brown and drain.

1 egg
3/4 c. cooked rice

Remove core from cabbage. Boil in salted water until leaves are tender. About 5 minutes. Wrap large spoonfuls of the hamburg mixture in large cabbage leaves. Place in 9x13 inch pan seam side down. Chop extra cabbage and spread over stuffed cabbage. Pour 2 (8 ounce) cans tomato sauce over all. Pour on 2 cans of water. Bake at 350 degrees for 1 to 1 1/2 hours. 325 degrees for glass pans. Cover with foil if browning too much.