1 sm. head of cabbage (about 2 lbs.)
6 slices of bacon
1 med. onion, chopped
1 c. uncooked reg. rice
1 lb. ground beef
1/2 lb. ground pork
1 tsp. salt
1/2 tsp. pepper
1 can (about 15 oz.) spaghetti sauce with mushrooms
3 c. water

Quarter and shred cabbage. Divide cabbage in two parts. Spread the one half of cabbage in a buttered 13 x 9 x 2 inch baking dish. Saute bacon just until fat starts to cook out in large frying pan. Remove, drain and set aside.

Stir onions and rice into bacon drippings in frying pan. Cook, stirring constantly, over medium heat, until onion is soft, and rice is brown. Spoon over cabbage in baking dish. Brown beef and pork in same frying pan. Break in small pieces, cook until no pink remains. Spoon over rice mixture in baking dish. Sprinkle with salt and pepper. Top with remaining cabbage. Heat spaghetti sauce with water to boiling in same frying pan. Pour slowly over cabbage so sauce will seep into layers underneath. Top with bacon slices, cover dish. Bake in hot oven (400 degrees) for 50 minutes or until rice and cabbage are tender. Uncover, bake 10 minutes longer to crisp bacon.