Cabbage Rolls

2 heads green cabbage
• 3 cups short grain rice
• 1 tsp salt
• 2 tbsp. Butter
• 2 onions, chopped
• 1 tsp pepper
• 2 cans each 10 oz condensed tomato soup
• � cup sour cream

Core cabbages, in large pot of boiling salted water, soften cabbages, 1 at a time until leave are pliable. 5 to 8 minutes. Remove and chill under cold water. Working from core end. Peel 5 large outer leaves off each cabbage. Line 24 cup roasting pan or large Dutch oven with 5 of the out leaves; set aside remaining outer leaves.

Carefully peel 12 more leaves off each cabbage, returning cabbages to boiling water for 2 minutes if leaves become difficult to remove. Drain on paper towels, Trim off coarse veins. Set aside.

In saucepan. Bring rice,, 2 � cups water and salt to boil. Cover and boil for 2 minutes. Remove from heat; let stand until water is absorbed. 5 minutes. Meanwhile, in skillet over medium high heat, melt butter; cook onions and half of the bacon, stirring, until onions are softened and golden, 10 minutes. Drain, reserving 1 tbsp of the fat. Stir bacon mixture into rice along with pepper.

Spoon � cup rice mixture onto each of the 24 reserved leaves, just above stem end. Fold 1 end then sides over filling roll up. Layer rolls in pan, seam side down. In bowl stir together soup, 2 cups water, remaining bacon and reserved fat. Pour over cabbage rolls, top with reserved outer leaves. Cover and bake in 350o oven for 1 � hours. Uncover and bake until rolls are tender, 30 minutes. Can be frozen for up to one month. Thaw. Reheat in covered roasting pane in 350o oven. Until bubbly and heated through, 1 hour.

Serve with sour cream.