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Cabbage Tamales

1 lg Head cabbage
4 lb Pork cutlets or tenderloin, uncooked
1/2 lb Minute rice, cooked
1 lb Bacon uncooked
1 lg Can tomato juice
1 md Onion, chopped Salt & pepper Red pepper (powdered)
1 lg Roasting pan

Cook rice. Cut core out of cabbage as far as you can. Place whole head of cabbage in hot salted water until the outer leaves become soft. Take out of water and set on a plate taking off leaves as they soften, replacing cabbage in slowly boiling water until they are all off. Cube the meat to about 1/2 inch squares. Line the bottom and sides of roaster pan with uncooked bacon. Take 1 leaf of cabbage at a time. Put a good tablespoon of rice in it; 4 to 5 cubes of meat; a little onion and a dash of salt and pepper (optional). Roll up and place in roaster. Do this to each leaf and place in roaster. Put all leftover meat, onion and rice on top. Line top with bacon. Pour 1 can tomato juice and 1 can of water into roaster. Sprinkle red pepper on top. Bake covered at 350 degrees for 3 hours. Serve with French bread.

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