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Polish Cabbage Bake

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Polish Cabbage Bake

Polish cabbage and beef. An easy casserole belly filling love affair.

 

Yield

4 - 6 servings

Prep

30 min

Cook

1 hrs

Ready

2 hrs

Ingredients

Amount Measure Ingredient Features
1 large cabbage
cored and coarsely chopped
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½ cup rice
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1 medium onions
chopped
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2 cups tomato sauce
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2 large eggs
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2 teaspoons salt
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1 ½ teaspoons thyme
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½ teaspoon black pepper
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1 ½ pounds ground beef, lean
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½ pound ground pork
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½ cup beef stock
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Ingredients

Amount Measure Ingredient Features
1 large cabbage
cored and coarsely chopped
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118 ml rice
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1 medium onions
chopped
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473 ml tomato sauce
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2 large eggs
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1E+1 ml salt
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7.5 ml thyme
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2.5 ml black pepper
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680.4 g ground beef, lean
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226.8 g ground pork
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118 ml beef stock
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Directions

Preheat oven to 350℉ (180℃).

In a large pot of boiling salted water, cook cabbage until just crisp tender, about 10 minutes.

Drain well, rinse 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, black pepper and 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 1¼ cups tomato sauce and beef broth and then pour over casserole.

Cover tightly with aluminum foil.

Bake 1 hour.

Remove foil and bake 15 minutes longer.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 69643% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 12g 62%
Trans Fat 0g
Cholesterol 299mg 100%
Sodium 1459mg 61%
Total Carbohydrate 10g 10%
Dietary Fiber 3g 11%
Sugars g
Protein 130g
Vitamin A 11% Vitamin C 31%
Calcium 9% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
 

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