2 1/2 c. cooked rice (3/4 c. regular rice)
2 qt. boiling water
1 tbsp. salt
3 tbsp. butter
3/4 tsp. salt
1/4 tsp. pepper
1 c. spaghetti sauce
1 1/2 lb. cabbage, sm. to med. head
2 tbsp. vinegar
1 c. chopped onion
1 lb. lean ground beef
1 tsp. Lawry's seasoned salt
1 c. water

Do not use instant rice. Cook 3/4 cup regular rice with 1 1/2 cups water and 1/2 teaspoon salt, covered on low heat for 20 minutes. Pour cold water through rice and drain. Set aside.

Cut cabbage in blender on coarse chop, as for cole slaw, or slice coarsely by hand. Add vinegar and 1 tablespoon salt to 2 quarts boiling water. Add cabbage.

When water starts to boil again, reduce heat to low and simmer 8-10 minutes; drain. Set aside.

Saute onions in melted butter in fry pan. Mix onions and butter, rice, raw hamburger, 1/2 teaspoon salt, seasoned salt and pepper. Mix by hand until well mixed.

You may substitute 3/4 pound and 1/4 pound lean ground pork for hamburger, if desired.

Mix spaghetti sauce (Ragu) with water. Grease 7 x 11 x 2 inch baking pan or large 2 quart casserole.

Spread meat-rice mixture over this. Top with cabbage. Spoon remaining spaghetti sauce over top. Cover with foil. Bake now or later. Bake at 325 degrees for 1 1/2 hours. You can set pan on baking sheet in case of boil-over. Serves 6.