Yield: 6 Servings
|1||Large cabbage-about 2 lbs - cored and coarsely chopped|
|1||Medium onion; chopped|
|2 cups||Tomato sauce|
|½ teaspoon||Pepper (or to taste)|
|1½ pounds||Ground round (85%lean)|
|½ pounds||Ground pork|
|½ cup||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, ¾ 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 1-¼ 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