2 1/2 c. cooked rice (not instant)
1 1/2 lbs. cabbage (sm. to med.)
2 qts. boiling water
2 tbsp. salt
1 c. chopped onions
3 tbsp. butter
1 lb. lean ground beef
3/4 tsp. salt
1/4 tsp. pepper
1 c. spaghetti sauce
1 c. water

Do not use instant rice. Cook 3/4 cup 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 as for cole slaw. Add vinegar and 1 tablespoon salt to 2 quarts boiling water. Add cabbage. When water starts to boil again, reduce heat and simmer 8 to 10 minutes. Set aside. Saute onions in melted butter in large pan. Mix onions and butter, rice, and raw hamburg, 1/2 teaspoon seasoned salt, and pepper. Mix by hand until well mixed. Mix spaghetti sauce with water.

Grease 7 x 11 x 2 inch deep baking pan or large 2 quart casserole. Spread the cabbage on bottom. Spoon half the sauce over cabbage. Spread meat mixture over this. Top with cabbage. Spoon sauce over top. Cover with foil and bake at 325 degrees for 1 1/2 hours.