1. Oven at 350ºF. 2. I use a large 8 qt covered enameled cast iron pot for the cabbage rolls. 3. Number of rolls depends on size of your cabbage leaves. 4. Core cabbage and submerge in boiling water. 5. Partially cover pot and boil until leaves start to separate. 6. Put rice on to cook, using whatever method you use. 7. Meanwhile, brown beef in butter 'til pink is gone. 8. Put meat and juices into large bowl. 9. When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef. 10. If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste. 11. Remove cabbage from water and drain. 12. Peel of outer, large leaves and lay on paper towels to drain. 13. When cool enough to handle, trim outside of any thick ribs. 14. Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl. 15. Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style. 16. Layer pan with pieces of cabbage cabbage not being used for rolls. 17. Spread some of tomato sauce mix and top with cabbage rolls. 18. Tightly pack the rolls together. 19. Add a bit more sauce and continue layering in this manner until pot is filled. 20. Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order. 21. Cover pot and bake for at least 2 hours. 22. To check for doneness, carefully lift lid and poke a roll with fork. 23. If tender, they are done. 24. NOTES: 25. If all are not eaten, cool completely and freeze in packages. 26. You can vary this by using pizza and/or pasta sauce, preferably without cheese. 27. You can also drain and rinse a large can of sauerkraut and layer between layers of rolls. ---------------------------------------------------------------------------
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