Mix the ground beef and the dry ingredients. Add the milk, a little at a time, and cook a few minutes over moderate heat. Add cream gradually, stirring after each addition. Remove from fire, cool, and stuff the cabbage.
- 1½ pounds ground beef or veal
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 tablespoons cornstarch
- 1/8 teaspoon nutmeg -- grated
- 2 cups milk -- scalded
- 2 cups cream