Categories: Ground beef, German, Beef, Casseroles 
      Yield: 4 servings 
  
      1 md Cabbage                         8 7/8 oz Ground beef 
  1 3/8 oz Margarine                           1 sl Bread 
  1 3/8 oz Flour                               1    Egg 
  2 1/8 c  Water                               1    Onion, finely chopped 
      1 ts Capers                              1 pn Salt 
      1 ts Lemon juice                         1 pn Pepper 
      1 c  Milk                            
  
  Loosen cabbage leaves by putting the whole head into boiling water until 
  the leaves come off. Cut off the hard stem parts, and put the leaves in 
  boiling salted water one at a time until they are partialy cooked. 
   
  Mix the meat, bread, salt, pepper, egg and onion together. Make a white 
  gravy out of the margarine, flour, water, and milk. Season with salt and 
  pepper and add capers. You can also use tomato sauce for a change. 
   
  Grease the bottom and sides of a large casserole dish. Layer in the 
  cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 
  375F for 45-60 minutes. 
  From:  Brigitte Sealing, Cyberealm BBS, Watertown NY 1993