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Oven at 350u00b0F.
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I use a large 8 qt covered enameled cast iron pot for the cabbage rolls.
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Number of rolls depends on size of your cabbage leaves.
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Core cabbage and submerge in boiling water.
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Partially cover pot and boil until leaves start to separate.
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Put rice on to cook, using whatever method you use.
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Meanwhile, brown beef in butter 'til pink is gone.
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Put meat and juices into large bowl.
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When rice is done measure out 1 1/2 cups(or less if you prefer) and mix with beef.
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If you want to add some garlic and/or onion powder, or more rice, do so at this point. Salt and pepper to taste.
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Remove cabbage from water and drain.
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Peel of outer, large leaves and lay on paper towels to drain.
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When cool enough to handle, trim outside of any thick ribs.
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Lay a cabbage leaf so the outer part of the leaf is down. Leaf should look almost like a shallow bowl.
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Put heaping spoonful of beef/rice mix onto leaf and roll up egg-roll style.
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Layer pan with pieces of cabbage cabbage not being used for rolls.
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Spread some of tomato sauce mix and top with cabbage rolls.
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Tightly pack the rolls together.
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Add a bit more sauce and continue layering in this manner until pot is filled.
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Top all with more cabbage leaves, remaining sauce and strips of bacon, in that order.
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Cover pot and bake for at least 2 hours.
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To check for doneness, carefully lift lid and poke a roll with fork.
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If tender, they are done.
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NOTES:
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If all are not eaten, cool completely and freeze in packages.
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You can vary this by using pizza and/or pasta sauce, preferably without cheese.
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You can also drain and rinse a large can of sauerkraut and layer between layers of rolls.
