Remove the core (stem) from the head of cabbage with a long thin knife.Boil head until a leaf separates from the head and remove from the pot with tongs.

Remove the thick stem from the back of leaf by cutting around it in a “V” shape, repeat this process until you have 12 to 15 leaves.Shred remaining cabbage.

In a mixing bowl, add the salt, pepper, garlic powder, eggs, and uncooked rice and mix. Mince the green peppers, onions and celery and mix together. Add about ½ to ¾ of the vegetable mixture to the meat mixture, add the rest to the shredded cabbage. Pour the diced tomatoes into a bowl and stir in sugar. .

Prepare the pan by making a bed of the the cabbage/vegetable mixture.

Make an elongated meatball and wrap in a cabbage leaf (place the meat at the bottom of the leaf, overlapping the slice that was made to remove the thick stem and roll about halfway (one turn), then tuck the edges of the leaf in and continue to tip of leaf. Place the roll place in the pan. Repeat for all leaves (remember measuring how much meat is in each leaf is based upon the size of the leaf - each one is an individual).

Pour diced tomato mixture over the piggies.Add tomato juice to fill pans to just over halfway.

Place bacon strips over piggies (one slice should cover two) and drizzle the maple syrup over the bacon. Cover pans with tin foil.

Place in oven at 350 degrees for 45 minutes. Remove tin foil and cook for additional 15 minutes to brown bacon.

Plate and drizzle some of the juice and shredded cabbage over them. These are usually served with bread (to mop up the juice) and mashed potatoes (also with some of the juice added over them - like gravy).