YUM - Cabbage Rolls

I've made Cabbage Rolls forever! And I think I make pretty good ones! But a lady in our church (from Germany) said I wasn't doing it right! She wouldn't share her secret family recipe with me, but I found this on the internet. I added a bit of tobasco sauce, and cooked all the meats before rolling the rolls (to save baking time), but the rolls came out VERY good!

Cabbage Rolls (Golabki)
Mixture of beef, pork, rice, and seasonings
wrapped in cabbage and baked with sauerkraut
and tomato soup, topped with bacon.

Submitted By: Mary Kolling (Robbie's mom)
Serves: 10 - 14
Prep. Time: 2:45

32 oz. jar sauerkraut - drained
2 lbs. lean ground beef
1 lb. ground pork
1 med. onions - chopped
1 Tbls. vegetable oil
16 oz. can tomato sauce
1 1/4 cups un-cooked white rice (I cooked it...)
1/2 cup milk
2 Tbls. Worcestershire sauce
2 tsp. garlic salt
2 heads cabbage - boiled whole until tender, cooled
(2) 10.75 oz. cans condensed tomato soup - prepared as directed
1/2 lb. raw bacon

-Spread sauerkraut in the bottom of a 13" X 9" X 2" 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.

Update from the Author: Robbie, There are a few changes that make this even more spectacular than it already is. 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. Be sure to complete the top with a layer of the sauerkraut mixture… Mom