Here you go. The cabbage goes in toward the end, so it doesn't get the chance to smell. I always make this with kielbasa. It's a popular dinner around here.
New England Cabbage and Rice
4 slices bacon
1/4 cup chopped green pepper
1 medium size chopped onion
2 cloves minced garlic
3 cups partially cooked rice (Either white or brown works fine. I use 1 cup rice in 1 cup water, and then it becomes 3 cups in the final dish.)
1 8-oz. can tomato sauce
1 cup chicken broth
4 cups thinly sliced cabbage
1/2 tsp. caraway seeds
1/4 tsp. hot red pepper flakes (optional)
salt to taste
1/4 cup grated Swiss cheese
In a Dutch oven, cook bacon until crisp. Remove bacon, cut up in pieces, and set aside. In bacon grease, saute green peppers and chopped onion until tender. Return bacon to Dutch oven. Stir in remaining ingredients, except Swiss cheese. Cover and simmer for 15 minutes. Pour mixture into a large serving dish. Sprinkle cheese on top. Yield: 4-6 servings.