1 sm. head cabbage, shredded
2 tbsp. butter
2 tbsp. dark corn syrup
2 tsp. salt
1/4 tsp. ground marjoram
1 lb. ground beef
1 c. bread crumbs
1/2 c. milk
2 eggs, beaten

Cook the cabbage in enough boiling water to cover for about five minutes or until tender; drain. Add butter, syrup, salt and marjoram.

In another bowl mix the ground beef, crumbs, milk and eggs. Butter a 2 quart casserole and layer the cabbage and meat mixture in it, beginning and ending with the cabbage. Bake in a moderate oven 350 degrees for one hour or until the meat is done. Serves eight.