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

Combine ground beef, 1/3 cup flour, salt, pepper and egg in a large bowl. Mix well to blend, then gradually beat in milk a little at a time, until smooth; stir in onion. Trim off outside leaves of cabbage.

Cut off a 1-inch slice from the top. Hollow out cabbage, taking care not to cut through. Spoon meat mixture into shell; fit cut slice back into place; tie with string. Place stuffed cabbage, core end down (cut bottom a bit to flatten if necessary), in slow cooker; add the boiling water. Cook on low for 8 to 10 hours or on high for 4 to 5 hours or until cabbage in tender.
If desired, make gravy: Turn heat HIGH. Combine 3 tablespoons flour and 1/4 cup cold water in a cup; stir until smooth. Stir flour mixture into crockpot. Season to taste with salt and pepper. Darken with a few drops of bottle gravy browning sauce, if desired. Place stuffed cabbage on a heated serving platter; remove string. Cut cabbage into wedges; spoon gravy over all.