Cabbage Crown (crock pot)
rec.food.cooking/LJ Colten-Smith/1996
Servings: 6

1 pound ground beef
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 egg
1 cup milk
2 tablespoons onion, grated
1 large cabbage
1 cup boiling water

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. Cut off a slice about an inch thick from core end; set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. (Chop cut out pieces coarsely and cook as a vegetable for another day.).

3. Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string.

4. Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker.

5. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm

6. Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes. Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring.

7. Place stuffed cabbage on a heated serving platter; remove string. Pour gravy into a separate bowl. Cut cabbage into wedges; spoon gravy over.