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Polish Cabbage Bake


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



- 6 servings












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


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

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Nutrition Facts

Serving Size 458g (16.2 oz)
Amount per Serving
Calories 69643% of calories 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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