Instructions: Cut core out of cabbage. Put cabbage in kettle with water to cover and add vinegar and 1/2 t salt. Bring to boil and remove a few leaves at a time as they wilt. (20 to 25 leaves). Cook rice in 1 cup water with 1/2 t salt 10 min.; drain if necessary. Saute celery (and onion if using fresh) in butter about 5 min. Put beef in large bowl and add remaining salt, the rice, celery, onions, egg, half the soup wine, parsley, dash of pepper. Mix well with hands. Put a spoonful of mix in center of each leaf; fold sides and roll up. Secure with toothpicks and arrange in 13 x 9 x 2 inch dish. Mix remaining soup, 1 1/2 cans water and the tomato paste. Pour over cabbage rolls and top with bacon. Cover with foil and bake in 400 degree oven 1 hour. Then lower heat to 350 degrees and bake 1/2 hour longer.

Note: These are good after frozen and reheated too.

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