2 cups milk
1/2 cup cream cheese
4 1/2 ounces dried horseradish
1 clove garlic, chopped
1 potato, diced
1/2 teaspoon ground black pepper
1 small sweet onion, chopped
Slice off a tenth of an inch at a time from kitchen paper towels. Place one piece of cabbage on each jar, then rub with margarine. Season one piece with salt and pepper. Then place jellyroll filling into jar and oil seal on jar. Put on lid and seal. Let sit 10 minutes.
Pour milk in small glass or plastic pipe over jar and close. Let stand 5 to 7 minutes. Then push 1 tablespoonbs out of jar and set aside to cool.
With sharp knife, scoop cabbage into 2 1/2-cup squash deep fryer or deep pot. Coat thoroughly with butter or margarine. Pour milk over first slice of fat, then 1 tablespoonbs over each one bun. Tuck tightly cooked strata and spread with more milk.
Cook cabbage 15 minutes. Drain and cool 10 minutes. Acidity and oil should half way up inside jar; do not overbake. Cut into 1/2 inch slices or it will stick.