Stuffed Cabbage

1 lb chopped raw beef
1/2 lb chopped shoulder of pork
1 good sized minced onion
1/2 c flour
1 tsp salt
1/2 tsp pepper
1 medium sized cabbage
melted butter

Stir all ingredients (except melted butter) before using the cabage. Then break apart about a dozen cabbage leaves, scald and drain them. Put on each one and one half tablespoons of the mixture and fasten with a toothpick. Place in a saucepan, half cover with boiling water, add a little salt and cook about 35 minutes, with slow heat. Remove the toothpicks and serve with melted butter or cream gravy.

Recipe From: Hillbilly Cookin by The Tates, 1968.


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