Fried Cabbage And Noodles
INGREDIENTS:
1/2 c Finely minced onion 1 T Prepared mustard
1/2 c Finely minced celery 1 T Worcestershire sauce
1/4 c Finely minced parsley 2 T Brown sugar
4 c Coarsely chopped cabbage 1/2 t Salt
3 T Butter or margarine 2 (6 1/2 oz.) cans tuna,
1 (15 oz.) can tomato sauce -drained and flaked
1 (6 oz.) can tomato paste 2 c Cooked rice
1 c Water 1 1/2 c Sour cream
1/2 c Finely minced onion 1 T Prepared mustard
1/2 c Finely minced celery 1 T Worcestershire sauce
1/4 c Finely minced parsley 2 T Brown sugar
4 c Coarsely chopped cabbage 1/2 t Salt
3 T Butter or margarine 2 (6 1/2 oz.) cans tuna,
1 (15 oz.) can tomato sauce -drained and flaked
1 (6 oz.) can tomato paste 2 c Cooked rice
1 c Water 1 1/2 c Sour cream
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 2 1/2 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