1 whole head cabbage, about 3 lb.
Boiling water
1 lb. ground beef
1/2 lb. ground veal
3/4 c. chopped onion
1/2 c. pkg. precooked rice
1 egg, beaten
1 tsp. salt
1/4 tsp. pepper
5 slices bacon
1 (16 oz.) can tomatoes or sauerkraut
1/3 c. bouillon or meat broth
1/2 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper

Remove core from cabbage. Place whole head in a large kettle filled with foiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves have been removed, about 20 leaves. Cut thick center stem from each slice.

Saute meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 teaspoon salt, and 1/4 teaspoon pepper.

Place 3 tablespoons meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward center. Fasten securely with wooden picks. Place each roll seam side down in a large skillet or Dutch oven.

Lay bacon slices over top of cabbage rolls. Mix tomatoes, bouillon, sugar, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour over cabbage rolls. Cover. Simmer about 1 hour, turning occasionally. About 10 servings.