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 sauté 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.