1 med. onion, chopped
6 tbsp. butter, divided
1 lb. ground chuck
1 c. cooked rice
1 sm. cabbage
2 tbsp. flour
2 tbsp. catsup
1 c. canned tomatoes
1 c. water
2 tbsp. parsley, chopped
1 tsp. salt
1/4 tsp. pepper

Saute' onion in 2 tablespoons butter until soft. Add the beef and rice and cook briskly for about 3 minutes, stirring. Turn into a shallow casserole, about 2 1/2 quart size. Shred cabbage finely and arrange over the meat mixture. Melt the remaining 4 tablespoons butter and blend in the flour. Cook until bubbly, remove from the heat and stir in the catsup, tomatoes, water, parsley, salt and pepper. Simmer, stirring about 5 minutes. Pour over cabbage. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.