1 lb. ground beef
2 lb. shredded cabbage
1/2 c. raw rice
1 med. onion, chopped
6 tbsp. butter
2 tbsp. flour
2 clove garlic, minced
2 tbsp. catsup
12 oz. tomato juice
1 1/2 c. water
3 to 4 oz. can mushrooms
1 tbsp. chopped parsley
Salt and pepper, to taste

Saute onion in 2 tablespoons butter. Add beef. Meantime, cook rice (and mushrooms if fresh). Add rice; heat well. Pour into shallow wide casserole; spread cabbage over top.

SAUCE:

Melt the 4 tablespoons butter in saucepan and blend in flour. Cook 2 to 3 minutes. Stir in garlic, catsup, tomato juice, water, mushrooms and parsley. Simmer 5 minutes. Pour over cabbage. Cover and bake 45 minutes; uncover 10 minutes, depending on oven.