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1
Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer; beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like; stir in onion.
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2
Trim off outside leaves of cabbage.
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3
Cut off a slice about an inch thick from core end; set aside.
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4
Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick.
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5
Chop cut out pieces coarsley and cook as a vegetable for another day.
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6
Spoon meat mixture into shell; fit cut slice back into place; tie tightly with soft kitchen string.
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7
Place stuffed cabbage, core end down, in slow cooker; add boiling water to cooker.
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8
Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender; remove; keep warm.
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9
Turn heat control to high.
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10
Combine 3 tablespoons flour and 13 cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15 minutes.
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11
Season to taste with salt and pepper; darken with a few drops of bottled gravy coloring.
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12
Place stuffed cabbage on a heated serving platter; remove string.
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13
Pour gravy into a separate bowl.
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14
Cut cabbage into wedges; spoon gravy over.
