1 sm. head cabbage (about 2 lbs)
1 1/2 c. chopped onion
1 c. raw rice (not instant)
2 lbs. ground chuck
6 slices bacon
1 tsp. salt
1/8 tsp. pepper
1 jar spaghetti sauce (at least 15 oz.)
3 c. warm water

Shred or cut cabbage and spread half of cabbage in small roaster, buttered. Fry bacon until fat starts to cook out and remove bacon slices. Stir onions and rice into bacon drippings and saute until onions are cooked and rice is lightly brown. Spoon over cabbage in pan. Cook ground meat in skillet until no pink shows. Add salt and cabbage. Dilute spaghetti sauce with water and ladle over cabbage. Top with bacon slices if desired (I never have), cover and bake 10 minutes more to crisp bacon. If not, just continue baking covered for those 10 minutes.