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 c. (28 oz.) tomatoes in tomato puree
2 tbsp. brown sugar
1/4 c. vinegar
1/2 tsp. thyme
1 head cabbage
1 bay leaf

1. Cook rice following directions but for 5 minutes; drain and reserve.

Cook bacon in large skillet until crisp. Drain on paper toweling; reserve. Pour off all but 1 tablespoon of fat.

Saute onion in fat until tender. Add chuck to skillet; cook until done. Stir in bacon, rice, 1/2 teaspoon of salt and 1/4 teaspoon pepper.

Pour tomatoes into medium size saucepan, breaking up with spoon. Stir in sugar, thyme, salt, vinegar and bay leaf. Heat to boiling.

Arrange 1/2 of cabbage in a 3 quart baking dish. Spoon 1/2 the meat mixture over, then 1/2 of the sauce. Repeat layering. Cover baking dish (ending with cabbage).