1 sm. head cabbage
2 tbsp. butter, softened
2 tsp. salt
1/4 tsp. marjoram
3 tbsp. dark corn syrup
4 med. potatoes
1 lb. ground beef
3/4 c. bread crumbs
1/2 c. milk
2 eggs, beaten
Salt and pepper to taste

Core the cabbage, quarter and cook in enough boiling water to cover for about 5 minutes or until tender crisp. Drain, reserving the water, put in a bowl and add butter, salt, marjoram and corn syrup. Toss until the cabbage is well coated and set aside.

Peel and slice 4 potatoes and parboil in the same water as the cabbage. In another bowl mix together the ground beef, bread crumbs, milk and eggs. Then butter a 2 quart ovenproof casserole and layer the cabbage, potatoes, salt, pepper and meat in it, flattening scoops of the meat mixture with your hands as you go. Cover and bake at 350 degrees for 1 hour or so. To serve, pour a bit of cider vinegar on each portion to bring out the flavor. Yields 6 servings.