- 1 pound thick bacon diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 pound lean ground beef
- ⅔ cup uncooked long grain rice
- 6-8 cups cabbage chopped
- 28 ounces diced tomatoes
- 10 ounces tomato soup
- 2 tablespoons tomato paste
- 5-6 cups beef broth
- 1 ½ cups V8 or other vegetable juice
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- parsley for garnish
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 6qt (or larger) slow cooker.
Add all remaining ingredients to the low cooker and stir to combine (it will be very full).
Cover and cook on high 3-4 hours or low 6-7 hours until rice is fully cooked.
Stir in half of cooked bacon.
Spoon into bowls, top with remaining bacon and parsley if desired.