FILLING:

1 med. onion, chopped
2 tbsp. butter
1 lb. ground chuck
1 c. cooked rice
1 sm. cabbage, shredded

Saute onion in butter until soft. Add beef and rice and cook briskly about 3 minutes, stirring. Turn into shallow 2 1/2 quart covered casserole. Shred cabbage finely and arrange over meat mixture.

SAUCE:

2 tbsp. flour
2 cloves garlic, minced
2 tbsp. catsup
1 c. canned tomatoes
1 c. water
2 tbsp. chopped parsley
1 1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. butter

Melt 4 tablespoons butter and blend in flour. Cook until bubbly, remove from heat and stir in remaining ingredients. Simmer stirring about 5 minutes. Pour over cabbage. Cover and bake at 350 degrees for 30 minutes. Serves 6 to 8.