Ingredients

1 lb. ground beef
1/3 C. flour
1 1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 C. milk
1 small onion, grated
3 lb. head cabbage
1 envelope dry onion soup mix
8 oz. noodles

Cooking Instructions

Mix all the ingredients, except cabbage, soup mix, and noodles, with an electric mixer until well blended. Set aside. Trim off outside leaves of cabbage and cut a slice 1″ thick from the core end and save. Cut core from cabbage and hollow out the head with a sharp knife to make a shell 1/2″ thick. Spoon meat mixture into the shell. Fit cut slice back into place and tie securely with a string. Place stuffed cabbage, core end down, in a large, heavy pan or Dutch oven. Pour boiling water to almost cover and add onion soup mix. Cover and bake in a 325 degree oven for 2 1/2 hours. When done, lift cabbage head out and use broth to cook noodles for 8-10 minutes. Drain noodles and serve with the stuffed cabbage which has been cut into wedges.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: