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Stuffed Cabbage Rolls _#11, w/bacon

Source of Recipe

from Robbie's mom Mary


Recipe Link: recipes.robbiehaf.com/C/232.htm

Stuffed Cabbage Rolls #11, w/bacon

1, 32 ounce jar sauerkraut - drained
2 pounds lean ground beef
1 pound ground pork
1 medium chopped onion
1 Tablespoon vegetable oil
1, 16 ounce can tomato sauce
1 1/4 cups uncooked white rice
1/2 cup milk
2 Tablespoons Worcestershire sauce
2 teaspoons garlic salt
2 heads cabbage - boiled whole until tender, cooled
2, 10.75 ounce cans condensed tomato soup - prepared as directed
1/2 pound uncooked bacon

Spread sauerkraut in the bottom of a 13x9x2 inch pan; set aside.
In a large saucepan over medium-high heat, brown beef, pork, and onion in oil.
Stir tomato sauce, rice, milk, Worcestershire sauce, and garlic powder into pan.
Wrap 1/2 cup meat mixture in each leaf of cabbage and secure with toothpicks.
Lay rolls on sauerkraut, pour tomato soup evenly over rolls, and lay strips of bacon over rolls.
Bake, covered, in a 350 degree oven for 2 hours.
Serves 10 - 14.

Variation:
With the sauerkraut, if you drain it and put in a large bowl,
add 3 cans of tomato soup with equal parts of water, and
the bacon either ground in meat grinder or minced, and
about 2 cups of the cooked meat mixture. Stir well.
Pour a generous layer on the bottom of the pan.
Then a layer of rolls then sauerkraut mixture.
Repeat until all is used, ending with the top with a layer
of the sauerkraut mixture.