INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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