1 med. head cabbage
4 tbsp. butter
3 tbsp. brown sugar
3 (10 oz.) cans beef broth
1 qt. water
6 whole allspice
1 1/2 tsp. salt
Sm. meatballs

Remove outer leaves and cut cabbage into quarters. Cut out core and chop into small pieces.

Melt butter in saucepan. Add cabbage and sugar. Brown over low heat until golden. Stir occasionally. Add beef broth, water, allspice, and salt. Cover and simmer for 1 hour. Add meatballs and simmer for 20 minutes.

1/4 c. "Rusk" crumbs
1/2 c. milk
1/4 tsp. salt
Few grains white pepper
1 tsp. flour
1 tsp. butter
1 c. finely chopped beef

Soak crumbs in milk and add salt, pepper, and flour. Mix butter with beef. Add crumb mixture and mix thoroughly. Shape into 32 small meatballs.