Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2         pound  ground lean beef
                        ground veal and ground pork
  1                     egg
     1/2           cup  milk
     1/2           cup  fine dry bread crumbs
  1           teaspoon  salt and molasses
     1/4      teaspoon  ground ginger
                        nutmeg and allspice
  1              small  onion -- finely chopped
  1       large   head  green or savory cabbage
     1/2           cup  boiling water
     1/4           cup  butter or margarine
     1/2           cup  milk -- (approximately)
  1         tablespoon  cornstarch

Preparation:

In a mixing bowl blend meat with egg, milk and bread crumbs. Stir in salt, molasses, ginger, nutmeg, allspice and onion. Mix well. Cut out core of cabbage. Carefully separate outer 12 leaves (reserve remainder for other use). Remove center thick vein of each leaf. Drop leaves into boiling water. Cover. Steam 3 minutes or until soft and bright green. Remove with slotted spoon. Reserve liquid. Evenly divide meat among cabbage leaves. Fold sides in and roll up. Fasten with wooden pick. Heat butter in frying pan. Brown rolls on all sides. Transfer them to a 3-quart casserole as they brown. Mix reserved water from boiling leaves with butter and drippings. Pour over filled rolls. Cover. Bake at 375 degrees for 1 hour. Remove from oven. Drain off juices into measuring cup. Add milk to equal 1 cup liquid. Stir in cornstarch. Bring to boiling. Cook until thickened. Pour over cabbage rolls. Bake at 375 degrees, uncovered, for 15 minutes or until browned and heated through. For 2 servings, half the ingredients; for 8 serving, double the ingredients.

Nutritional Information:

696 Calories (kcal); 59g Total Fat; (74% calories from fat); 15g Protein; 29g Carbohydrate; 344mg Cholesterol; 651mg Sodium