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. leaf thyme, crushed
1 head cabbage (about 2 lb.), coarsely shredded
1 bay leaf

Cook rice according to directions, but only for 5 minutes. Drain and reserve. Cook bacon in large skillet until crisp. Drain on paper toweling, reserve.

Pour off all but 1 tablespoon fat. Saute onion in fat until tender. Add chuck to skillet. Cook, stirring to break up. Stir in bacon, rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour tomatoes in saucepan, breaking up with spoon. Stir in brown sugar, vinegar, thyme and remaining salt and pepper. Heat to boiling.

Arrange 1/3 of the cabbage in a 3-quart casserole. Spoon half the meat mixture over, then half the sauce. Repeat layering, ending with cabbage and sauce. Cover. Bake at 375 degrees for 1 hour or until cabbage is tender.