6 to 8 slices bacon, chopped
1 1/2 lbs. ground beef
1 med. onion, chopped
1 sm. head cabbage, chopped
1 c. long grain rice
2 c. sauerkraut and juice
1 qt. tomato juice
1 can tomato soup
Garlic (optional)

Grease large casserole with butter. Fry bacon until crisp. Remove from pan. Add ground beef and onion, brown slightly. Salt and pepper and (garlic, optional) to taste. Line casserole with cabbage, on the bottom and up the sides (press). Add rice to meat mixture, also bacon. Spoon into casserole dish, then sauerkraut. Mix tomato juice and tomato soup together; pour over meat/rice mixture. Top with thin layer of cabbage and kraut. Bake covered at 350 degrees for 2 to 2 1/2 hours. Check during the baking time to see if there is enough liquid to cover for the rice to absorb as it cooks. If there is excess liquid, remove cover last 1/2 hour.