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Monday, May 12, 2008

Cabbage Bake Casserole

1 large cabbage, cored and coarsely chopped
1/2 cup rice
1 medium onion, chopped
2 cup tomato sauce
2 large eggs
2 teaspoons salt
1 1/2 teaspoons thyme
1/2 teaspoon pepper (or to taste)
1 1/2 pound ground round (85% lean)
1/2 pound 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. Blend well. In a lightly greased 13x9x2 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 cup tomato sauce and beef broth
and pour over casserole. Cover tightly with aluminum foil. Bake 1 hour. Remove foil
and bake 15 minutes longer.

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