Title: Polish cabbage bake
 Categories: Casseroles, Poland
      Yield: 6 Servings
 
      1    Large cabbage-about 2 lbs -
           -cored and coarsely chopped
    1/2 c  Rice
      1    Medium onion; chopped
      2 c  Tomato sauce
      2    Large eggs
      2 ts Salt
  1 1/2 ts Thyme
    1/2 ts Pepper (or to taste)
  1 1/2 lb Ground round (85%lean)
    1/2 lb Ground pork
    1/2 c  Beef broth
 
    Preheat oven to 350 degrees.  In a large pot of boiling salted
  water, cook cabbage until just crisp tender, about 10 minutes. Drain
  well, rinsed under cold water, and drain again.
    In a small saucepan of boiling salted water, cook rice 5 minutes.
  Drain, rinse under cold water, and drain again.
    In a large bowl, combine onion, 3/4 cup tomato sauce, eggs, salt,
  thyme, and pepper; mix with a fork. Add rice, ground round, and
  ground pork and blend well.
    In a lightly greased 9 x 13-inch baking dish, spread half of
  cabbage in an even layer.  Cover with all of meat mixture. Spread
  remaining cabbage on top. Combine remaining 1-1/4 cups tomato sauce
  and beef broth and pour over casserole.  Cover tightly with aluminum
  foil.
   Bake 1 hour.  Remove foil and bake 15 minutes longer. (Just right
  for when you want to enjoy the flavors of stuffed cabbage, but aren't
  up to "fussing" with rolling leaves).
  
  From 365 Ways To Cook Hamburger and Other Ground Meats by Rick
  Rodgers.
  
  Formatted for MM by Pegg Seevers 4/15/94 Submitted By THE DAILY
  BREEZE FOOD SECTION, JULY 15, 1992