Head of cabbage
1 lb. ground beef
1/2 lb. ground pork or veal
1/2 c. rice
1 egg
1 onion, chopped fine
2 tbsp. butter
Salt & pepper to taste

Remove core from whole head of cabbage with knife. Scald the cabbage in boiling water. Remove a few leaves at a time as they wilt. Cool before using.

Wash rice in cold water and stir into 2 quarts of rapidly, boiling, salted water. Boil 10 minutes and strain. Run cold water through rice in a strainer. This rice is only half cooked now.

Saute onion in butter only until it becomes transparent. Do not let it turn yellow. Combine with meat, egg, rice and seasonings. Mix well. Spread each leaf with meat, about half inch thick, fold the 2 opposite sides and roll, starting with 1 of the open ends. Fasten with toothpick.

To cook: Place cabbage rolls in baking dish. Cover with 5 slices of bacon. Roast uncooked for 2 hours at 300 degrees. Baste from time to time or brown the cabbage rolls in frying pan. Add 1 cup water or tomato puree and simmer slowly for 2 hours. Watch closely and add more water, if necessary. Golabki may be served with mushroom sauce or sour cream. When reheated the next day they are even more delicious.