Stuffed Whole Cabbage

• 1 head of white cabbage (about 2¼ pounds)
• 4 slices stale white bread, crusts removed
• ½

Core the cabbage. Place the cabbage in a large pot with a tightly fitting lid. Add some boiling salted water and steam the cabbage until just barely tender, about 25 minutes. Remove from the water and drain; set aside to cool.

Soak the stale bread in the milk. Squeeze out the excess milk and then mix the bread with the ground beef, salt, pepper, hot pepper, caraway seed and dill, blendi