Stuffed Cabbage 1 medium head of cabbage 1 cup ground cooked ham or beef 1 Tbsp. chopped parsley 1 Tbsp. margarine 1 cup bread crumbs 2 Tbsp. melted margarine 2 Tbsp. chopped onion 1 well beaten egg salt and peeper 1 cup water Soak whole head of cabbage in cold water for one hour. Boil in enough water to cover cabbage and add 1 tsp. salt to the water. Boil until cabbage is tender. Drain. Remove the center, leaving two layers of leaves. Shred the removed portion. Mix with the ground meat, 1 Tbsp. margarine, egg and seasoning. Pack lightly into the cabbage shell. Tie leaves tightly to hold stuffing in place. Place in roaster, baste with butter that has been combined with 1 cup of water. Bake at 350º for 35 minutes. Serves six. Homemade Mustard 1/2 cup dry mustard 1/2 cup cider vinegar 1 beaten egg 1/2 cup sugar Dash of salt 1 tsp. cornstarch Mix 1/2 cup mustard with 1/2 cup vinegar. Let stand in refrigerator overnight. Mix with 1 beaten egg, 1/2 cup sugar, dash of salt and 1 tsp. cornstarch. Cook just until thickened, and smooth. Do no overcook.
