Polish Cabbage Bake

1 Large cabbage-about 2 lbs -

-cored and coarsely chopped 1/2 c Rice

1 Medium onion; chopped

2 c Tomato sauce

2 Large eggs

2 ts Salt

1 1/2 ts Thyme

1/2 ts Pepper (or to taste)

1 1/2 lb Ground round (85%lean)

1/2 lb Ground pork

1/2 c 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 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). From 365 Ways To Cook Hamburger and Other Ground Meats by Rick Rodgers. Formatted for MM by Pegg Seevers 4/15/94 Submitted By THE DAILY BREEZE FOOD SECTION, JULY 15, 1992 -----