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
It is actually possible to trace the history of recipes back into ancient history, at least as far back into recorded history as early Egypt, and possibly even further than that. Having said that, these, ancient recipes were just basic hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to historians are some clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move on, we have a couple of interesting books which were published in the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the indian curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich people of that period. During the next few centuries, the rich families of the West competed with each other to serve up the most extravagent meals, and because of this cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. The revolution that is television brings us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Polish Cabbage Bake recipe.
