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 shredded part-skim mozzarella cheese
Coarsely ground pepper, optional

2 pounds ground beef 1 large onion, chopped 3 garlic cloves, minced 2 can s (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 cup s cooked rice 4 bacon strips, cooked and crumbled 1 medium head cabbage (2 pounds), shredded 1 cup shredded part-skim mozzarella cheese

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 1 can tomato sauce and next 6 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 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.