1 sm. head of cabbage
1 med. onion, chopped
6 tbsp. butter
1 lb. ground chuck
1 c. cooked rice
2 tbsp. flour
2 cloves garlic, minced
2 tbsp. catsup
1 (28 oz.) can tomatoes
1/4 c. water
2 tbsp. parsley, chopped
1 tsp. salt
1/4 tsp. pepper
1 lg. can sauerkraut

Wrap cabbage in plastic wrap or plastic bag and cook for 8 to 10 minutes on Full Power. In glass bowl, cook onion and 2 tablespoons butter on Full Power for 3 to 4 minutes. Add beef and cook on Full Power for 4 to 5 minutes, stirring once or twice to break up meat as it browns. Drain fat. Stir in cooked rice. Shred pre-cooked cabbage and arrange over meat mixture. In a 4-cup glass measure or bowl, melt remaining 4 tablespoons of butter. Stir in flour, then remaining ingredients. Cook on Full Power for 5 minutes, stirring every 2 minutes. Pour over cabbage. Smooth can of sauerkraut over top of casserole. Cover and cook on Full Power for 14 to 20 minutes.