1 (1 lb.) can tomatoes
1 tbsp. butter
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
2 c. shredded cabbage
1 tbsp. flour
1/2 c. sour cream
1 c. shredded American cheese
1 (6 oz.) pkg. wild rice mix

Drain and chop tomatoes, reserving liquid. Add enough water to make 1 1/2 cups in saucepan. Combine liquid, butter, rice and contents of seasoning packet. Bring to boil. Reduce heat and cover tightly. Cook over low heat about 25 minutes or until all liquid is absorbed.

While rice cooks, brown beef and drain. Season beef with salt and pepper. Place cabbage in boiling water to cover. Set aside and let stand 2 minutes. Drain. Sprinkle with flour and toss. Spoon rice into 2-quart glass baking dish. Layer cabbage, sour cream, ground beef, chopped tomatoes and cheese over rice. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 to 35 minutes. 6 servings.