6 slices bread, cubed
2 c. (1 lb.) bulk pork sausage
1 tsp. salt
1/4 tsp. sage
1/2 tsp. celery salt
1 lg. head cabbage
Onion sauce
Buttered bread crumbs

Mix together bread crumbs, sausage meat, celery salt, salt and sage. slice top from head of cabbage. Scoop out center, leaving firm shell. Fill cavity with bread mixture. Place top of cabbage over opening. Secure with toothpicks or string. Tie in cheesecloth. Place in large kettle in small amount of simmering water. Cover and simmer slowly one hour. Remove from kettle. Take off cloth, remove cabbage top and place head on platter. To serve, cut into wedges and spoon onion sauce over each serving. Top with buttered crumbs. Serves 6.