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
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