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Ingredients:

1 cabbage medium head (about 2 1/2 lb.)
3 slices bacon
2 1/4 cups onions chopped
1 (16-ounce) can sauerkraut drained
1 (16-ounce) can tomato whole, cut up and undrained
1 tablespoon sugar
1/4 teaspoon hot pepper sauce
1 pound ground beef
1/2 pound ground pork
3/4 cup white rice cooked long grain
1/2 cup bread crumbs soft
1 egg
1 1/4 teaspoons salt
1 teaspoon thyme dried, crushed
1/4 teaspoon black pepper

At least 3 hours or up to 24 hours before serving:

Grease a 3-quart oblong baking dish. Core and remove tough outer leaves of cabbage. Place cabbage in a large saucepot of rapidly boiling water. Return to a boil, cover and simmer for 8 minutes or until leaves are pliable. Remove head with a slotted spoon. Carefully remove twelve outer leaves without tearing. Drain well. Trim off ends of center ribs at base of leaves.

In a large skillet over medium heat, fry bacon until crisp. Remove bacon, drain on paper towels and crumble set aside. Discard all but 2 tablespoons of the drippings.

SautÈ onions in drippings until almost tender. Stir in sauerkraut, tomatoes with juice, sugar and hot pepper sauce. Spoon half of the mixture into baking dish.

Meanwhile, in a large bowl, mix beef, pork, rice, reserved bacon, bread crumbs, egg, salt, thyme and pepper until blended. Place about 1/3 cup of the mixture in center of each of the twelve cabbage leaves. Roll up each leaf, tucking in ends, to make a bundle. Arrange seam-side down in dish top with remaining sauerkraut mixture. Grease one side of a piece of foil and cover dish, greased-side down. If making ahead, refrigerate up to 24 hours.

Bake, covered, in a preheated 350∞ oven for 2 to 2 1/4 hours or until very tender. Garnish with parsley if desired.

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