Garlic salt to taste Salt and pepper to taste DIRECTIONS Fry the bacon fairly crisp and reserve it. Use the bacon fat to grease a pan or casserole (a 25 cm x 30 cm x 5 cm pan is just about right for this recipe). Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick. Break up the chopped beef and crumble on top of the cabbage leaves. Crumble the bacon pieces on top of the beef. Add the chopped onion, and then add salt, pepper, garlic salt and oregano. Cover this with the cooked rice and then the sauerkraut. Cover with another layer of cabbage leaves, about 2-3 leaves thick. Finally, pour the spaghetti sauce on top, distributing it evenly. Bake, covered at 160ºC or 3-4 hours.