---------- Recipe via Meal-Master (tm) v8.04
  
       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
  
 -----