Cabbage, cut core
1 tsp. salt

Simmer 5 minutes; drain. 1 1/4 c. milk 2/3 c. fine dry bread crumbs 4 tsp. onion, grated 2 1/2 tsp. salt 1 tsp. nutmeg

Mix ingredients together. Place 1/2 cup of mix into cabbage leaf; roll, tucking ends in. Boil in large pot - 1 teaspoon salt per quart of water. Place one at a time into container so that water does not stop boiling. Reduce heat; cover and cook 20 minutes or until tender.

Carefully remove toothpicks after removing carefully from pot. Place on a dish and serve with cream gravy (see below). Makes 15 rolls.

CREAM GRAVY:

In a saucepan over low heat melt 3/4 tablespoons butter. Blend: 3/4 tsp. salt 1/2 tsp. cardamom

Heat until bubbly; remove. Add 2 cups milk gradually while stirring continuously. Return to heat. Bring rapidly to boil, stirring continuously. Cook for 1-2 minutes longer.