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Ingredients
1 Pound thick bacon, diced
1 Large onion, diced
3 Garlic cloves, minced
1 lb lean ground beef
2/3 Cup uncooked long grain rice
6 - 8 Cups cabbage, chopped
1 (28 oz) Can diced tomatoes
1 (10 oz) Can tomato soup
2 Tablespoons tomato paste
6 Cups beef broth
1 1/2 Cups V8 vegetable juice
1 Teaspoon paprika
1 Teaspoon thyme
1 Tablespoon Worcestershire sauce
Salt & pepper, to taste
Parsley for garnish
Instructions
In a skillet, cook bacon until crisp and drain on paper towels leaving about 1 tablespoon bacon grease in the skillet.
Brown onion and beef in the bacon fat. Once browned, drain excess fat and add to a 6 quart or larger crockpot.
Add all remaining ingredients to the crockpot and stir to combine.
Cover and cook on HIGH for 3 - 4 hours or LOW for 6 - 7 hours, until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls and top with remaining bacon and parsley if desired.