Recipe - Brigittes German Cabbage Casserole

1 md Cabbage
1 3/8 ounce Margarine
1 3/8 ounce Flour
2 1/8 cup Water
1 teaspoon Capers
1 teaspoon Lemon juice
1 cup Milk
8 7/8 ounce Ground beef
1 sl Bread
1 Egg
1 Onion, finely chopped
1 pn Salt
1 pn Pepper

Loosen cabbage leaves by putting the whole head into boiling water
until the leaves come off. Cut off the hard stem parts, and put the
leaves in boiling salted water one at a time until they are partialy
cooked.

Mix the meat, bread, salt, pepper, egg and onion together. Make a
white gravy out of the margarine, flour, water, and milk. Season with
salt and pepper and add capers. You can also use tomato sauce for a
change.

Grease the bottom and sides of a large casserole dish. Layer in the
cabbage, meat and gravy alternately. Top with cabbage. Cover and
bake at 375F for 4560 minutes.
From: Brigitte Sealing, Cyberealm BBS, Watertown NY 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip