1 med. sized onion, chopped
6 tbsp. butter
1 lb. ground beef
1 c. cooked rice
1 sm. cabbage (1 1/4 lbs.)
2 tbsp. flour
2 cloves garlic, mashed
2 tbsp. catsup
1 c. water
3 or 4 oz. chopped mushrooms
1 tbsp. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
1 c. canned tomatoes

Saute onion in 2 tablespoons of the butter until soft. Add beef and rice; cook briskly for about 3 minutes, stirring. Turn into a shallow casserole dish, about 2 1/2 quart size.

Shred cabbage finely and arrange over meat mixture. Melt remaining butter and blend in flour. Stir in garlic, catsup, tomatoes, water, mushrooms (including their liquids), parsley, salt and pepper. Simmer 5 minutes then pour over cabbage casserole. Cover and bake in moderate oven, 350 degrees, for about 1 hour, or until cabbage is tender.