Filled Cabbage Head

• 1 head of cabbage
• 1½ lbs. lean veal or pork, chopped
• 3 <

Shred the cabbage fine, add salt and pepper. Butter a pudding mould (with central tube), put in alternate layers of the cabbage and meat; mixing the meat with the well beaten eggs and the seasoning. Fill the form very full, cover mould tightly and steam four hours. Turn out of mould, reserving the liquid that drains off. Heat the butter in a spider, add the flour, let brown slightly, add