Polish Cabbage Bake
Polish cabbage and beef. An easy casserole belly filling love affair.
cored and coarsely chopped
ground beef, lean
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.