1 head cabbage
1/2 lb. ground pork
1 1/2 lbs. ground beef
1 med. onion, diced
1/3 c. rice, uncooked
1 egg
Salt
Pepper
1/2 lb. bacon, diced
1 (8 oz.) can tomato sauce, plus about 1/2 can of water
1 sm. can sauerkraut, drained (optional)

Hint for cabbage: Take entire head of cabbage and place in freezer overnight. Next morning take cabbage out and let thaw (unrefrigerated). When soft, core cabbage and carefully peel leaves.

Parboil rice in 3/4 cup water about 10 minutes. Take off heat. Mix meat, onion, rice, egg, salt and pepper together. Fill each leaf with meat mixture (about tablespoon more or less depending on size of leaf), at stem end, tuck in sides and roll leaf.

In roasting pan, arrange outer dark cabbage leaves in bottom of pan and put rolls on top. Take some of the leaves that are to small to roll, chop up and fry with bacon. Drain slightly and pour over stuffed cabbage rolls. Pour tomato sauce and water over everything. Cover and bake 1 1/2 hours in a 350 degree oven. (Tastes even better the next day). If desired put 1/2 can sauerkraut in bottom of pan and the other 1/2 on top before pouring sauce.