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For the cabbage: Preheat the oven to 350 degrees F. Bring a large pot of water to a boil.
Cook the rice according to the package directions. Rinse the rice.
Dry saute the onions in a large skillet. When a little water comes out, add the butter and continue to saute until translucent but still a bit firm. Add the beef base and cook until dissolved.
Core the cabbages. Reserve the cores. Place the cabbage heads in the boiling water and cook until tender, about 5 minutes.
Combine the onions, rice, parsley and sugar in a large bowl and mix well. In a second large bowl, combine the beef, pork, veal, eggs, garlic salt and some salt and pepper. Add to the rice mixture and mix thoroughly.
In a large ungreased roasting pan, crumble the reserved cabbage cores. Place the bacon strips (ham hocks are also okay) on the bottom of the pan. Put a little sauce in the bottom of the pan.
Remove the leaves from one of the cabbages and spread them across the bottom and up the sides of the roasting pan so they are hanging over the sides.
Stuff the leaves of the second cabbage: Remove the leaves from the cabbage and cut out the thick part of the stem from each leaf so it is easier to roll.
Place a cabbage leaf in one hand and take a handful of the meat mixture in the other. Adjust the amount of meat to the size of your leaf. If you are right-handed, put the cabbage in your right palm. Place the meat mixture toward the base of the cabbage leaf. Fold over the leaf, bringing both sides to the middle. Pick up the cabbage and roll it up tightly with your left hand. Turn it over a couple of times to make sure it is tight and stays sturdy. Put it in the roasting pan. Repeat with the remaining leaves and meat mixture. Reserve any extra leaves.
Cover the stuffed leaves with the sauce. Fold the overhanging leaves over the sauce. Place the reserved extra leaves across the top of the sauce to keep the stuffed cabbage moist and prevent burning. Bake until the stuffed cabbages are soft and the meat is done, 2 hours to 2 hours 15 minutes.