Savoury mushroom meat sauce tops tender cabbage wedges in this simple but tasty dish.

1 large head of savory (or green) cabbage, cut into 8 wedges
6 bacon slices
1 lb. lean ground beef
1/2 cup chopped onion
1 clove garlic, minced (or 1/4 tsp. powder)
10oz. can of condensed cream of mushroom soup
10oz. can of mushroom stems and pieces (with liquid)
1/2 cup prepared beef broth
3 tbsp. tomato paste
1/2 tsp. dried thyme
1/4 tsp. whole oregano
1/2 tsp. salt
Serves 8
Put cabbage wedges, rounded-side up, into 4 to 5 quart slow cooker.
Cook bacon in large frying pan on medium until crisp.
Remove to paper towels to drain.
Crumble.
Set aside.
Remove and discard drippings, reserving 1 tbsp. in pan.
Heat reserved drippings in same large frying pan on medium.
Add ground beef, onion and garlic.
Scramble-fry for 5 to 10 minutes until beef is no longer pink.
Drain.
Add bacon and remaining 7 ingredients.
Stir well.
Pour over cabbage.
Do not stir.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.