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Heat a medium skillet over medium/high heat for 1 minute. Add bacon to skillet and cook until crispy and all the fat has rendered, turning as needed.
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Once the bacon is cooked remove it from the pan and place off to the side. Add the beef to the pan along with salt, pepper, and grated onion. Stir to combine and break the beef into smaller pieces. Once the beef is browned, drain off excess fat.
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Add the tomato soup, water, beef stock, rice, beef, and cabbage to the slow cooker. Stir to combine. Add more salt and pepper. Add the bay leaf to the pot.
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Cover with lid and set to low for 8 hours or high for 4 hours.
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Be sure to stir occasionally so the rice doesn't stick to the bottom. If you aren't going to be home while this cooks, skip the water and rice Cook your rice separate and add it in later to make sure that it cooks evenly and doesn't stick to the bottom of the slow cooker.
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Once cooked, remove bay leaf. Chop the bacon and add it back into the soup. Taste the soup and add more salt and pepper if needed.