Cabbage Crown

1 pound ground beef
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoons pepper
1 egg
1 cup milk
2 tablespoons onion, grated
1 large cabbage
1 cup boiling water

Combine ground beef, flour, salt, pepper and egg in a large bowl. Beat at medium speed until blended, then gradually beat in milk a little at a time, until smooth and paste like; stir in onion.

Trim off outside leaves of cabbage. Cut off a slice about and inch. Cut core from cabbage with a sharp knife, then hollow out cabbage.

Chop cut out pieces coarsely and cook as a vegetable for another day. Spoon meat mixture into shell; fit cut slice back into place; tie with string.

Place stuffed cabbage, core end down, in slow cooker; add boiling water. Cook on low for 8 hours or on high for 4 hours or until cabbage in tender.

Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup. Pour in pot. Season to taste with salt and pepper. Darken with a few drops of bottle gravy.

Place stuffed cabbage on a heated serving platter; remove string.

Cut cabbage into wedges; spoon gravy over all.