Heat a large, heavy-bottomed pot over medium-high heat. Add the chopped bacon, and cook for 5 to 7 minutes, or until just browned.
Add the minced garlic and diced onion, and cook for 3 to 4 minutes, or until translucent.
Add the ground beef and ground pork, and cook for 5 to 6 minutes, or until the meat is cooked halfway.
Add the long grain rice and cook for 2 to 3 minutes, or until toasted.
Add the tomato paste, chili flakes, smoked paprika and bay leaf. Stir in the chopped cabbage, and let cook for 3 minutes, or until slightly softened.
Add the diced tomatoes, Worcestershire sauce, red wine vinegar, beef broth, vegetable stock, oregano and thyme to the pot.
Cover with the lid, and bring to a boil. Reduce the heat to maintain a simmer and cook for 12 to 15 minutes, or until the rice is fully cooked.
Stir to combine. Taste, and adjust the seasoning with salt and pepper, if needed. Remove the bay leaf and serve warm.