Cabbage Crown

• 1 pound beef ground
• 13 cup flour, all-purpose
• 1 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 each eggs
• 1 cup milk
• 2 tablespoons onions grated
• 1 each cabbage large
• 1 cup water boiling

1. Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion.
2. Trim off outside leaves of cabbage.
3. Cut off a slice about an inch thick from core end; set aside.
4. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick.
5. Chop cut out pieces coarsley and cook as a vegetable for another day.
6. Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string.
7. Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker.
8. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm.
9. Turn heat control to high.
10. Combine 3 tablespoons flour and 13 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes.
11. Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring.
12. Place stuffed cabbage on a heated serving platter; remove string.
13. Pour gravy into a separate bowl.
14. Cut cabbage into wedges; spoon gravy over.

ground, flour, salt, black pepper, eggs, milk, onions, cabbage, water boiling

Taken from recipeland.com/recipe/v/cabbage-crown-2215 (may not work)