1/2 c. finely minced onion
1/2 c. finely minced celery
1/4 c. finely minced parsley
4 c. coarsely chopped cabbage
3 tbsp. butter
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 c. water
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
2 tbsp. brown sugar
1/2 tsp. salt
2 (6 1/2 oz.) cans tuna, drained and flaked
2 c. cooked rice
1 1/2 c. sour cream

In a large skillet, saute onion, celery, parsley and cabbage in butter until cabbage is soft, but not browned. Set aside.

In a saucepan, combine tomato sauce, tomato paste, water, mustard, Worcestershire sauce, brown sugar and salt. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Arrange half of the cabbage in the bottom of a greased 2 1/2 quart casserole dish. Top with 1 can of tuna, 1 cup rice and half of the tomato sauce. Repeat layers.

Bake, covered, in a 350 degree oven for 30 to 40 minutes, or until hot and bubbly. Remove from oven and dollop with sour cream. Makes 8 servings.