Remove core from cabbage; run hot water into cored area to help in removing outer leaves
Remove 8 – 12 leaves from each head of cabbage, chop remaining cabbage and place in two baking dishes (or a large dutch oven), sprinkle with salt
Boil cabbage leaves until limp, about 5 minutes, drain and rinse in cold water
Cut about 2 inches of the heavy center vein from the leaves
Cook bacon with 1/2 c. onion till bacon is crisp
To the bacon and onion mixute, stir in undrained tomatoes, tomato sauce, and bay leaf, simmer, covered, while preparing the rest of the dish, remove bay leaves before adding to dish
Combine cooked rice, egg, ground beef, the remaining 1/2 c. onion, 1 t. salt, and pepper; mix well
Place about 1/4 c. rice mixture in center of each cabbage leaf; fold in sides and roll ends over rice
Place rolls, seam side down, on top of chopped cabbage
Pour tomato mixture over cabbage rolls
Cover; bake at 350 degrees from 1 1/4 to 1 1/2 hours
