Core cabbage. In large pot of boiling water, boil cabbage, covered, until leaves are pliable, 10 to 15 minutes (remove outer leaves with tongs when pliable so inner leaves will cook faster). Separate leaves and drain well.

In large skillet, fry bacon until half crisped; drain on paper towels. Drain off all but 2 tbsp/30 mL of the fat in skillet; set aside. Chop bacon; transfer to large bowl. Mix together with beef, pork, egg, 1/2 cup/125 mL of tomato juice from the canned tomatoes, green onions, parsley, dill, horseradish, 1-1/2 tsp/7 mL of the salt, caraway seeds and 1/4 tsp/1 mL pepper. Pat each cabbage leaf dry; cut off any tough inner ribs. Roll about 2 tbsp/30 mL of meat filling in each leaf, tucking in sides. Place, seam side down, in greased 13- x 9-inch/3 L baking dish; lay any remaining cabbage leaves on top. Set aside.

In skillet, heat fat over medium heat; fry onion and carrots until onion is golden. Add tomato paste; fry for 30 seconds. Add tomatoes and remaining juice, remaining salt, cinnamon, cloves and a pinch of black pepper. Bring to boil; reduce heat and simmer, breaking up tomatoes with wooden spoon, 5 minutes. Stir in sugar and vinegar; simmer for 1 minute. Stir in lemon juice; remove from heat.

Spread sauce over cabbage rolls. Cover with foil; bake in 350F/180C oven until bubbling hot, about 45 minutes. Uncover and bake for 1 hour.

Makes 10 to 12 servings.