1 lg. head cabbage
1 1/2 lg. ground beef or ground turkey
Salt and pepper to taste
1 egg
1/2 c. bread crumbs

Cut cabbage in half and parboil until easy to separate. Mix meat, eggs, bread crumbs, salt, and pepper together. While cabbage is cooking. When cabbage is cool enough to handle, place a piece of cheese cloth in a colander. Put a layer of cabbage leaves in bottom; add a layer of meat. Next a layer of leaves and another layer of meat, do this until all ingredients are used up. Make sure you end up with cabbage on top. You should have your head of cabbage back together again. Tie cheese cloth very tightly around cabbage. Place in pot of boiling water until covered. Cook over medium heat for 1 to 1 1/2 hours. Remove cheese cloth and place cabbage in bowl. Slice like you would a cake. Serve with boiled potatoes and cream gravy.

CREAM GRAVY:

1 stick butter
1/4 c. flour
2 c. milk

Melt butter, stir in flour, gradually add milk and stir continually until thick. Serve with stuffed cabbage.