1/2 c. rice
4 tbsp. butter
1 med. onion, chopped
2 cloves garlic, chopped
1/4 lb. mushrooms
1 lb. ground beef
1/4 c. chicken broth

CABBAGE MIXTURE:

2 tbsp. butter
1 med. onion, chopped
1 med. carrot, finely chopped
1 stalk celery, finely chopped
1 cabbage (about 1 1/2 lb.) shredded
1 1/2 c. chicken stock
Salt and pepper

Boil 1 cup water. Add rice and simmer 10 minutes, covered. Saute ground beef, onion, garlic and mushrooms. Drain. Add stock and rice. Set aside.

In skillet, saute onion, carrots and celery 5 minutes. Add cabbage and 1 cup stock. Simmer 10 minutes.

In casserole, alternate layers of cabbage mixture and meat mixture finishing with cabbage mixture. Pour remaining 1/2 cup stock over casserole. Bake 45 minutes at 350 degrees.

May be served alone or with tomato sauce.