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Ingredients
1/2 Large or one small head cabbage
2 Pounds ground beef
1/2 Cup onion, finely minced
2 Beef bullion cubes, finely crumbled
1 Teaspoon ground black pepper
3 Whole bay leaves
1 Teaspoons whole black peppercorns
2 Cups buttermilk
3/4 Cup water
2 Tablespoons whole-wheat pastry flour
2 Tablespoons butter or margarine
8 ounces sour cream
Instructions
Remove tough outer leaves from cabbage, core and cut into wedges about 3� thick. Place in a roasting pan sprayed with cooking oil. In a large mixing bowl combine ground beef, onions, ground black pepper and crumbled bullion cubes. Mix thoroughly and form into burger size patties. Place patties between wedges of cabbage; add bay leaves and peppercorns.
In a frying pan, make a rue by melting butter or margarine. Add flour slowly stirring constantly with a whisk. Continue cooking until lightly browned. Transfer to a large mixing bowl. Whisk in milk and water and stir until well blended. Slowly whisk in sour cream and stir until blended. Pour over cabbage and meat. Cover roaster with heavy-duty aluminum foil. Bake at 350F for 2-1/2 to 3 hours until cabbage is tender. Periodically, using a soup ladle, pour the �gravy� over the meat and cabbage. Gravy will be brown in color. Remove bay leaves.
NOTE: This can be baked in an electric roaster at 350F. Just eliminate covering it with aluminum foil and put the roaster lid on.