1 med. head cabbage, coarsely shredded (8 cups)
1/4 c. water
1/4 tsp. salt
1 lb. ground beef
1 c. soft bread crumbs, about 1 1/2 slices
1/2 c. milk
1 sm. onion, chopped
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried marjoram leaves

Heat cabbage, water and 1/4 teaspoon salt to boiling; reduce heat. Cover and simmer until cabbage is wilted, about 5 minutes; drain. Mix remaining ingredients.

Place half of the cabbage in ungreased 2 quart casserole. Spread beef mixture over cabbage; top with remaining cabbage. Cover and cook in 350 degree oven until done, 55 to 60 minutes. Serve with cranberry sauce and creamed potatoes if desired.