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 arent up to

"fussing" with rolling leaves).

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