"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Polish Cabbage roll bake Recipe

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This recipe for Polish Cabbage roll bake, by , is from The Rome Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marilyn Rome
Added: Thursday, February 26, 2009


1 large cabbage-about 2 lbs - cored a, nd coarsely choppe
1/2 cup rice
1 medium onion, chopped
2 cup tomato sauce
2 large eggs
2 tsp salt
1 1/2 tsp thyme
1/2 tsp pepper (or to taste)
1 1/2 lb ground round (85%lean)
1/2 lb ground pork
1/2 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, 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
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).




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