Using a pot large enough to accommodate the cabbage, fill the pot 1/2 full of water and bring to a boil. Core the head of cabbage to a point 2 inches deep and place in boiling water.
Place rice into saucepan and cover with water 1 inch above the rice and bring to a boil. Cook for 3-5 minutes. Drain well.
In another saucepan, saute onions in bacon fat or shortening. Combine ground beef, rice, salt and pepper with onions and mix thoroughly.
Lay a leaf of cabbage in palm of hand. Place 1 heaping tablespoon of meat mixture on leaf and roll up by folding stem end over filling, then folding in the sides and finally rolling toward the top, making a roll. Trim off any excess cabbage leaf if necessary.
Preheat oven to 350 degrees.
Line a casserole dish with the outer leaves removed from the head of cabbage. Place the rolls on the leaves in the dish, seam side down, side by side. Place 2 slices of bacon on top of the rolls.
Combine tomato soup, water and tomato juice. Blend and pour over the rolls. Cover with left-over leaves or cut up the small remains of the head of cabbage.
Bake covered for 2 1/2 hours. Turn off heat and let rolls set in oven for 20 to 30 minutes before serving. Makes 6-8 servings. Enjoy!