1/2 c. uncooked long grain rice
3 slices bacon
1 lg. onion, chopped
3/4 lb. ground chuck
1 tsp. salt
1/4 tsp. pepper
1 (28 oz.) can tomatoes in tomato puree
2 tbsp. brown sugar
1/4 c. vinegar
1/2 tsp. thyme, crumbled
1 (2 lb.) head cabbage, coarsely shredded
1 bay leaf

Cook rice 5 minutes, drain, reserve. Cook bacon crisp, drain, reserve 1 tablespoon fat. Saute onion in fat until tender. Add meat, browning until no pink remains. Stir in bacon, rice, 1/2 teaspoon of salt and 1/8 teaspoon pepper.

Pour tomatoes in medium saucepan, breaking up with spoon. Stir in brown sugar, vinegar, thyme, remaining salt and pepper. Heat to boiling.

Arrange 1/3 cabbage in 3-quart baking dish. Spoon half of meat mixture over, then half sauce. Repeat layering, ending with cabbage and sauce. Poke bay leaf into center. Cover. Bake at 375 degrees for 1 hour until cabbage is tender.