Instructions: Drain tomatoes, reserving liquid. Chop tomatoes and set aside. Add enough water to tomato liquid to make 2 cups. Pour into saucepan and add butter and rice. Bring to boil; cover tightly, reduce heat and simmer until liquid is absorbed, about 20 minutes.

Meanwhile, in skillet, cook beef until browned; add salt and pepper. Remove from heat. In saucepan, cook cabbage, in enough boiling water to cover, until barely tender, about 5 minutes; drain. Sprinkle with flour and toss lightly.

In 8 cup casserole, layer ingredients as follows: rice, cabbage, yogurt, beef, chopped tomatoes and cheese. Bake uncovered, in 350 F oven for 20 to 30 minutes or until heated through and cheese is melted and bubbly.

Makes 4
generous servings.

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