Polish cabbage bake
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49296. Report a problem with this recipe.
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
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
Formatted for MM by Pegg Seevers 4/15/94 Submitted By THE DAILY
BREEZE FOOD SECTION, JULY 15, 1992
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