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Polish Cabbage roll bake Recipe

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This recipe for Polish Cabbage roll bake is from The Rome Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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
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).

 

 

 

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