2 med. heads cabbage
2 lbs. ground meat (or meat loaf mixture)
2 c. cooked rice (10 min. boiled)
3 med. onions, chopped
3 strips bacon, chopped

Saute bacon and onion until it looks transparent. Mix all above together and season to taste (pepper, parsley and garlic, 1 teaspoon salt).

Use extra leaves to cover bottom of roaster or pot. Place a tablespoon of meat mixture in cabbage leaf and roll up, place on shredded cabbage and cover with this mixture and bake 350 for 2 hours. Can be cooked on top of stove, too. 1 sm. can tomato puree 1 sm. can V-8 juice

Cut out core from cabbage. Place in boiling water until leaves separate easily; drain and cool. Trim off the hard center vein and fill.