I have old recipes in my recipe box that I have no history for. I don't know where I got them.This is one of those venerable recipes. It is a good vegetarian entrée. Using brown rice instead of white makes it more nutritious.

Italian Cabbage and Rice Casserole

1 small head of cabbage
1 and 3/4 c cooked rice
2 tsp fennel seeds
1 c spaghetti sauce
fresh or dried oregano and/or basil
1 c toasted pine nuts (Toast in a dry frying pan over low heat.)
salt and pepper to taste

1. Chop,steam, and drain cabbage.
2. Butter a 2 quart casserole.
3. Put one half of the steamed cabbage in the casserole. Layer 1 cup
of the rice on top of it. Sprinkle 1/4 cup wine or juice, 1 tsp fennel seeds, 1/2 cup pine nuts, basil/oregano and
salt andpepper over the rice.
4. Cover with the rest of the cabbage. Sprinkle the rest of the rice,
wine or juice, pine nuts, fennel on top.

Bake, covered, 350° for 20-30 minutes, until well heated.