1 head cabbage
1 lb. ground beef
1/2 lb. ground pork (or veal)
16 oz. can tomato sauce
8 oz. can tomatoes
2 c. cooked rice
2 eggs
1 onion, finely chopped
2 tbsp. butter
Salt, pepper to taste

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in butter very lightly, do not brown. Combine with the meats, rice, eggs and seasonings. Mix well.

Place 2 tablespoon of mixture in center of cabbage leaf and roll. Wrap in bacon strips and insert wooden picks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy dutch oven.