Categories: Beef 
      Yield: 4 servings 
  
      4    Slices bacon                        1 qt Spaghetti sauce 
           Cabbage leaves (1/4 head)           1 lb Chopped beef 
      1 md Onion, chopped                    1/2 ts Oregano 
      2 c  Rice, cooked                             Garlic salt to taste 
      1 cn Sauerkraut (large can, well              Salt and pepper to taste 
           Drained)                        
  
  DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to 
  grease a pan or casserole (a 10" x 12" x 2" pan is just about right for 
  this recipe). Tear cabbage leaves as necessary to line the bottom of the 
  pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top 
  of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the 
  chopped onion, and then add salt, pepper, garlic salt and oregano. Cover 
  this with the cooked rice and then the sauerkraut. Cover with another layer 
  of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti 
  sauce on top, distributing it evenly. 
   Bake, covered at 325 degrees for 3-4 hours.