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 mozzarella cheese

Coarsely ground pepper, optional

Directions

Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in one can of tomato sauce and next six ingredients. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in rice and bacon; remove from heat.

Layer a third of the cabbage in a greased 13x9-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake 45 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 10 minutes. Let stand 5 minutes before serving. If desired, sprinkle with coarsely ground pepper.