1 lg. cabbage, about 3 lbs.
1 c. long grain rice
1 c. boiling water
1 tsp. salt
3 strips bacon, diced, cooked crisp
1 1/2 c. chopped onion
1/2 lb. ground pork
1/2 lb. ground beef
1 egg
1 1/2 tsp. garlic salt
1/4 tsp. pepper
1/2 c. tomato juice

Core cabbage. Place head in deep pot of boiling water. Let stand until leaves are soft and pliable. Remove from water, separate leaves. Return head to boiling water if inside leaves require softening. Pare down hard center rib on each leaf. Add salt and rice to boiling water, cover and turn off heat. Let stand until rice absorbs all water.

In large frying pan, saute onion in bacon drippings until tender. Add pork and beef, cook until lightly browned. Combine with rice, cool slightly then add beaten egg, garlic salt and pepper. Line bottom of large baking dish with cabbage leaves. Place a heaping tablespoon of the meat mixture onto a cabbage leaf. Roll once, tuck sides and roll completely.

Arrange rolls in layers in casserole. Season each layer with salt and pepper. Pour tomato juice over rolls. Cover with 2 or 3 large cabbage leaves. Cover tightly. Bake in 350 degree oven for 1 hour. Uncover, continue baking and basting for another 1/2 hour. Serve hot with chopped crisp bacon, sour cream or tomato sauce. NOTE: These cabbage rolls freeze and reheat well. Makes 24 rolls.