Ingredients

• 2 pounds ground beef
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) tomato sauce, divided
• 1 teaspoon dried thyme
• 1/2 teaspoon dill weed
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 2 cups cooked rice
• 4 bacon strips, cooked and crumbled
• 1 medium head cabbage (2 pounds), shredded
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 375°.
2. In a large skillet, cook beef and onion over medium heat until meat is no longer pink.
3. Add garlic; cook 1 minute longer. Drain.
4. Stir in one can of tomato sauce and seasonings. Bring to a boil.
5. Reduce heat; cover and simmer 5 minutes. Stir in rice and bacon; heat through. Remove from heat.
6. Layer a third of the cabbage in a greased 13×9-in. baking dish. Top with half the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.
7. Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand 5 minutes before serving.

Yield: 12 servings.