Tavern Meatballs

1 pound ground beef
1 clove garlic, pressed
1/2 cup bread crumbs
3 tablespoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons vegetable oil
1 medium onion, sliced
1 (10 3/4 ounce) can beef broth
1 cup dairy sour cream
1 tablespoon flour
1 tablespoon chopped parsley
1 pound cabbage, shredded

Combine beef, garlic, crumbs, mustard, Worcestershire and salt. Form into about 25 meatballs. In a large skillet, heat oil and brown meatballs on all sides. Remove meatballs from skillet.

Drain excess skillet drippings reserving 2 teaspoons. Add onions and saut? until soft. Combine beef broth, sour cream and flour. Pour into skillet. Add meatballs. Cover and simmer 30 minutes.

Stir in parsley. Steam cabbage 3 to 5 minutes until cabbage is tender-crisp. Arrange cabbage on a serving platter. Spoon meatballs over all. Serve immediately.

Makes 4 servings.