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1
Put ground beef, flour, dressing mix, salt, pepper & egg in a large bowl & combine well.
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2
Gradually add milk, 1 tbsp at a time, till mixture appears smooth & well-compacted.
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3
Stir onion in, mix well & set aside.
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4
Trim off outside leaves of cabbage.
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5
Cut off a slice about an inch thick from core end & set aside.
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6
Cut core from cabbage with a sharp knife & then hollow out cabbage to make a shell about 1/2 in thick.
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7
(Chop cut out pieces coarsley & save for use another day).
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8
Spoon meat mixture into shell.
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9
Fit cut slice back into place & tie tightly with soft kitchen string.
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10
Place stuffed cabbage (core end down) in crockpot & add boiling water + 1 teaspoon whole cloves to the bottom of the crockpot.
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11
Cook on low for 8 hrs, on high for 4 hrs or till cabbage is tender.
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12
Remove cabbage & keep warm.
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13
Remove & discard whole cloves.
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14
GRAVY: Set heat control on high.
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15
Combine 3 tbsp flour & 1/3 cup cold water in a cup.
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16
Pour into liquid in slow cooker.
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17
Cover & cook 15 minutes.
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18
Season to taste with salt & pepper & darken with a few drops of bottled gravy coloring as desired.
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19
TO SERVE: Place stuffed cabbage on a heated serving platter, remove string, cut cabbage carefully into 6 wedges & spoon gravy over the wedges.
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20
Serve immediately.
