|Bacon slices||3 , chopped|
|Onion||1 Large, chopped|
|Green bell pepper||1 Large, chopped|
|Celery stalks||3 , chopped|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
|Ground beef||4 Pound|
|Ground pork||1 Pound|
|Rice||1⁄2 Cup (8 tbs), cooked|
|Cabbage head||1 Large|
|Catsup||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
To make the filling: Saute bacon, onion, green pepper and celery in skillet until vegetables are tender.
Sprinkle with flour.
Stir in tomato sauce and water.
Bring to a boil; remove from heat.
Season with salt and pepper.
Add ground beef, ground pork and rice; mix well.
To make the cabbage rolls: Preheat oven to 350 degrees.
Cook cabbage in boiling water in large stockpot, removing leaves as they become tender.
Cut out thick ribs with sharp knife.
Spoon filling onto cabbage leaves.
Amount of filling will depend on size of cabbage leaves.
Roll leaves to enclose filling, tucking in ends.
Place in large shallow baking pan.
Mix together catsup and water and pour over rolls.
Bake, covered with foil, for 2 hours.