1 very large head of green cabbage or 2 large heads
1 1/2 lbs ground beef (I use 80% lean, it has better flavor)
4 Tbs butter
1 1/2 cups cooked rice (best tomake rice as beef and cabbage are cooking)
salt & pepper to taste
3 cans condensed tomato soup
2 large cans diced tomatoes, or crushed tomatos (any variety)
10 full slices of raw bacon (approx)
Oven at 350ºF.
I use a large 8qt enameled cast iron pot.
Number of rolls depends on size of your cabbage leaves.
Cover cabbage and submerge in boiling water.
Cover pot and boil until leaves start to separate.
Put rice on to cook, using whatever method you use.
Meanwhile, brown beef in butter 'til pink is gone.
Put meat and juices into large bowl.
When rice is done measure out 1 1/2 cups and mix with beef.
If you want to add some garlic and/or onion powder, do so at this point.
Salt and pepper to taste.
Remove cabbage from water and drain.
Peel of outer, large leaves and lay on paper towels to drain.
When cool enough to handle, trim outside of any thick ribs.
Lay a cabbage leaf so the outer part of the leaf is down.
Put heaping spoonful of beef/rice mix onto leaf and rollup egg-roll style.
Layer pan with pieces of cabbage cabbage not being used for rolls.
Spread some of tomato sauce mix and top with cabbage rolls. Tightly pack the rolls togetter.
Add a bit more sauce and continue layering in this manner until pot is filled.
Top all wtih more cabbage leaves, remaining sauce and strips of bacon.
Cover pot and bake for at least 2 hours.
To check for doneness, carefully lift lid and poke a roll with fork.
If tender, they are done.
If all are not eaten, cool completely and freeze in packages.
You can vary this by using pizza and/or pasta sauce, preferably with cheese.
You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
Not a NESTLÉ®-tested recipe.