Stuffed Cabbage

3 lbs. ground chuck

1 onion

1 green pepper

1/3 lb. bacon

2 C uncooked rice

salt and pepper to taste

1 or 2 large green or Savoy cabbage

Parboil rice in water, then drain. Chop onion, green pepper, and bacon and sauté in frying pan until onion is transparent. Cut around core of cabbage and steam in large pot of boiling water. Peel leaves of cabbage off and cut off excess large vein. Cool leaves. Mix, rice, onion, green pepper, bacon and raw ground chuck. Salt and pepper to taste. Line large roasting pan with unusable cabbage leaves. Place generous portion of mixture inside a cabbage leaf and roll up with sides tucked in. Place rolls in roasting pan. Add 1 cup water and bake at 300 degrees for 2 hours. Can be divided up and frozen and reheated in microwave. If desired add a tomato sauce.