4 c. shredded cabbage
3 1/2 c. chopped tomatoes
2 tsp. salt
1 tsp. sugar
1 tsp. minced onion
2 tbsp. melted butter
2 c. cooked rice
1/2 c. soft bread crumbs
2 tbsp. grated cheese
1 tbsp. butter

Cook cabbage in a small amount of water until crisp-tender. In a saucepan, combine 1 tablespoon butter, tomatoes, salt, sugar and minced onion. Cook for 5 minutes. Arrange cabbage, tomato mixture and rice in layers in a casserole dish. Combine bread crumbs, cheese and remaining butter and sprinkle over the top.

Bake at 375°F for 45 minutes.