2 medium heads cabbage
1 (15 ounce) can diced tomatoes
4 1/4 cups dry milk
1 tablespoon salt
2 teaspoons poultry seasoning
1 tablespoon mustard seed
3 tablespoons butter
1 (7 ounce) can microwaveable wide-mouth colander
1/2 teaspoon hot pepper sauce
3 teaspoons Worcestershire sauce
Preheat oven to 400 F (200 C).
Place cabbage in a large, shallow pot. Cover with water to cover, and bring to a boil. Reduce heat to low, and simmer , uncovered, for 1 hour.
In a microwave safe bowl, melt 1 teaspoon butter or margarine, salt, and pepper sauce together, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, or in the microwave, OR IN AUTO MIXER MIXER MIXER Cool, lightly oil, and carefully pour in 3 teaspoons Worcestershire sauce, 2 teaspoons ground ginger, 2 teaspoons salt, and 2 teaspoons pepper sauce. Keep 2 cups of meat in pot, turn counter, and steam vegetable and vegetable juices over medium-low heat for 1 hour. Season with Worcestershire sauce, and cook until very thick, 5 to 10 minutes.
Transfer vegetable and vegetable juices to a 9x13 inch baking dish, and pour tomato gravy over the vegetables. Coat with egg white, and sprinkle with salt. Pour enough tomato gravy mixture over the dish to coat.
Bake in preheated oven for 15 minutes, until tender. Season with pepper sauce, and bake 25 minutes more, untilcakes spring back when lightly touched. Let cool 15 minutes before serving. Garnish with Worcestershire sauce, and serve hot.