Stuffed cabbage is a perennial favorite. Give this recipe a try next time you're in the mood. Remains can be stored in the refrigerator and reheated the next day if necessary.

1 medium head cabbage
1 teaspoon vinegar
2 teaspoons salt
1 / 2 cup of rice, including
2 stalks celery, finely diced
2 tablespoons butter or margarine
1 pound ground meat
1 egg
1 can of condensed tomato soup
2 tablespoons red wine
1 tablespoon parsley flakes
1 tablespoon instant minced onion
Dash pepper
1 can (6Ounces) tomato paste
4 slices bacon

Oven: 400/350 degrees

Cut the core from the cabbage. Put the cabbage in a pot with enough water to cover. Add the vinegar and half a teaspoon of salt. Bring to a boil, making a few cabbage leaves at a time when they want. You need 20-25 leaves.

Cook the rice in one cup of water with half a teaspoon of salt for ten minutes, or until only partially cooked. Drain if necessary. Saute celery in butter for about fiveMinutes.

Place the meat in a large bowl. Add the remaining one teaspoon salt, rice, celery, egg, half of condensed soup, red wine, parsley flakes, onion and pepper. Mix well with hands.

Place a spoonful of beef mixture in the center of each cabbage leaf. Fold both sides, then roll up. Secure with toothpicks and arrange 13x9x2-inch baking pan.

Mix the remaining soup, 1-1/2 soup cans of water, and the tomato sauce. Pour over the cabbage rolls and top withBacon. Cover bowl with a lid or foil and bake at 400 degrees for one hour.

Reduce heat to 350 degrees and bake for half an hour longer. Makes eight to ten servings.