Tuna and cabbage combo

8 servings

Ingredients

Quantity Ingredient
½ cup Finely minced onion
½ cup Finely minced celery
¼ cup Finely minced parsley
4 cups Coarsely chopped cabbage
3 tablespoons Butter or margarine
1 (15 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 cup Water
1 tablespoon Prepared mustard
1 tablespoon Worcestershire sauce
2 tablespoons Brown sugar
½ teaspoon Salt
2 (6 1/2 oz.) cans tuna, drained and flaked
2 cups Cooked rice
1½ cup Sour cream

Directions

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 2½ 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. Submitted By BARRY WEINSTEIN On 03-03-95

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