Instructions

• Cook rice according to directions. Set aside and allow it to cool. Cook bacon, cool and chop it into pieces; set aside.
  8 slices bacon cooked and chopped into pieces, ⅔ cup white rice cooked and cooled
• Preheat oven to 375°F/190°C.
• Shred cabbage and set aside.
  ½ head of cabbage
• Combine beef, bacon, onion, breadcrumbs, rice, and eggs in a large bowl, mixing with hands until fully incorporated.
  2.5 lbs. lean ground beef, 8 slices bacon cooked and chopped into pieces, 1 One white onion, ½ cup Italian breadcrumbs, ⅔ cup white rice cooked and cooled, 2 eggs, Salt and pepper to taste
• Place half of the cabbage on the bottom of the Deep Covered Baker. Top with the beef mixture, then the rest of the cabbage.
• Pour the tomato soup on top and spread all over the casserole.
  33 ounces condensed tomato soup
• Cover with lid and bake 90 minutes. Remove lid and bake an addition 15 minutes. Serve immediately.