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2 lb. hamburg
2 eggs
2 medium cabbage
1 c. Minute rice
4 cans tomato-rice soup
3 c. beef bouillon
4 slices bacon
1 small onion
1 c. raisins (optional)
salt and pepper

Boil cabbage until soft. Mix egg, hamburg, cooked rice,
salt and pepper. Place about 2 tablespoons of mixture into
cabbage leaf. Roll leaf and tie with string. Continue until
all mixture is used. Put 1/2 can of soup into 13 x 9-inch pan.
Place leaves on top of soup in pan. Pour rest of soup, bacon
(cut in 2-inch pieces) and chopped onion on leaves. Add
raisins, if desired. Cook 2 1/2 hours at 400 degrees, covered.

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