Stuffed Cabbage Name: Nathalie Alcantara Base: Fort Eustis Recipe: Separate and prepare by blanching for about 5 minutes he leaves from a head of cabbage. Reserve the liquid. Place the leaves at once on towels to drain. Prepare one of the following meat dressings. Filling No. 1: Soak in water for 2 minutes 1 slice of bread (1 inch thick). Press the water from it. Combine the bread with: 1/4 lb. ground pork 1/2 lb. ground beef 1/2 lb. ground veal 3 beaten eggs 3/4 teaspoon salt 1/4 teaspoon paprika: Soak in water for 2 minutes 1 slice of bread (1 inch thick). Press the water from it. Combine the bread with: 1/4 lb. ground pork 1/2 lb. ground beef 1/2 lb. ground veal 3 beaten eggs 3/4 teaspoon salt 1/4 teaspoon paprika Filling No. 2: 1 lb. fresh pork sausage meat 3 half-inch slices of bread 1 beaten egg Line a bowl with a large napkin or cloth and fill it with alternate layers of the leaves and the meat dressing. Cover the top with 1 or 2 large leaves, and gather up the cloth and tie it with a string. Place the bag in boiling water--the water in which the cabbage was boiled and as much fresh boiling water as needed to cover well. Simmer the cabbage gently for 45 minutes. Drain it in a colander, untie the bag and place the cabbage in a hot serving dish. Serve with the following onion sauce. Brown in the top of a double boiler: 1/4 cup butter Add and stir until brown: 2 tablespoons flour Stir in 1/2 cup stock or cabbage water Add: 1/4 cup or more chopped onion if desired Cook the onions until they are very tender. Add 1 1/2 cups more stock gradually. The gravy is best when it is thick with onions.