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