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Tuna and Cabbage Combo

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




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