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
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
Servings: 6 servings
Polish Cabbage Bake Recipe brought to you by Recipe Ideas
Categories: Cabbage; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked way back into antiquity, in fact as far back as the Egyptians, and potentially, even further back. In practice though, these, ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
As we move into The time of the roman empire around 25BC a roman called Apicius compiled a few scripts showing how to cook the recipes cooked by the Romans. In his works, he tells us how the roman meals were split into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the early Romans were skilled in the use of many herbs and spices, including some familiar names for example thyme, fennel and dill. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including spices like basil and coriander. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, the majority of which still exist in academic collections. When we get to the 1900s, cookery publications are greatly in demand due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Polish Cabbage Bake recipe.
