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Filled Cabbage

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1 pound pork
1 pound lamb
to be ground with:
1 small onion
1 thick slice bread soaked in milk
2 eggs, add to meat
butter size of an egg


Take head of cabbage apart. Pour boiling water over cabbage and drain. Place heart of cabbage in pan, cut side up. Spread center leaf with ground meat mixture, press leaves together, spread with more leave and more mixture until leaves are in natural position. Cover with napkin, tie with cord. Put in kettle hot water with little salt, boil about 2 hours. To serve, cover with sauce made of 1 tablespoon butter, 1 tablespoon flour. Enough broth to make gravy. Season with little salt, pepper.

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