2 lbs. ground chuck
1 lg. chopped onion
1 c. rice, cooked
1 tsp. salt
1/4 tsp. pepper

Saute chopped onion in 2 tablespoons butter until glossy. Mix with meat, rice, salt and pepper. Form into meatballs.

Chop cabbage. Parboil for about 15 to 20 minutes. Drain well.

Layer cabbage, then meatballs in a large casserole. Repeat. Mix 1 large can of tomato juice with 2 cans tomato soup. Season juices with season salt and pepper to taste. Pour over meat and cabbage. Cover. Bake at 350 degrees for 1 1/2 to 2 hours.