1 head (5 1/2 lb.) leafy cabbage
4 qts. boiling water
1 qt. ice water
3 tbsp. butter
1/2 c. finely chopped parsley
3/4 lb. ground chuck
1/4 lb. ground pork
2/3 c. cooked white rice
1 egg, slightly beaten
2 tsp. Worcestershire sauce
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. allspice
1 1/2 c. boiling water
1 slice bacon
2 (10 1/4 oz.) size cans beef consomme, undiluted
1 tbsp. dark corn syrup
2 tbsp. flour
Few drops liquid gravy seasoning

Wash cabbage. In 8-quart kettle, cover cabbage with 4 quarts boiling water; boil covered, 5 minutes. Lift out with two slotted spoons; cool. With knife, remove six outer leaves; plunge into ice water; drain; reserve. Return head of cabbage to boiling water. Cover; boil 20 minutes. Drain.

Make filling: In 1 tablespoon butter in small skillet, saute vegetables, meats, rice, egg, Worcestershire, salt, pepper, allspice and 1/2 cup boiling water; toss with a fork. With sharp knife, trim core so cabbage stand level. Carefully fold back four outer leaves. Cut 5-inch circle in center of cabbage top. With serrated knife, remove cabbage from circled area, leaving cavity 3 inches deep.

Shell should be 1 inch thick. Fill cavity with filling, mounding slightly. crush 12-inch square of foil over meat; fold four outer leaves around foil. Place folded bacon under base; tie with string. In 5-quart Dutch oven combine the consomme; corn syrup and 1 cup boiling water.

Place cabbage in liquid. Cover; simmer 1 hour, or until fork-tender. Place large fork under string lift to hot platter. Fold back outer leaves; remove foil and string. Reserve liquid.

Make sauce: Into 2 tablespoons hot butter in pan, stir flour until smooth. Stir 1 3/4 cups reserved cooking liquid and the gravy seasoning. Bring to boiling, stirring until thickened. Brush meat with some sauce. Dip reserved cabbage leaves into hot sauce, fold around cabbage. Cut wedges; pass sauce.