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.
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.
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.