TAVERN MEATBALLS

1 lb. ground beef
1 clove garlic, pressed
1/2 C. bread crumbs
3 T. prepared mustard
1 T. Worcestershire sauce
1 tsp. salt
2 T. vegetable oil
1 medium onion, sliced
1 (10 3/4 oz.) can beef broth
1 C. dairy sour cream
1 T. flour
1 T. chopped parsley
1 lb. cabbage, shredded

Combine beef, garlic, crumbs, mustard, Worcestershire and salt. Form into about 25 meatballs. In a large skillet, heat oil and brown meatballs on all sides. Remove meatballs from skillet. Drain excess skillet drippings reserving 2 teaspoons. Add onions and sauté until soft. Combine beef broth, sour cream and flour. Pour into skillet. Add meatballs. Cover and simmer 30 minutes. Stir in parsley. Steam cabbage 3 to 5 minutes until cabbage is tender-crisp. Arrange cabbage on a serving platter. Spoon meatballs over all. Serve immediately. Makes 4 servings.