1. Combine meats and onion in large bowl. Combine eggs, bread crumbs, salt, molasses, ginger, nutmeg, and allspice in medium bowl; mix well. Add to meat mixture; stir until well blended.
2. Drop cabbage leaves into boiling water for 3 minutes. Remove with slotted spoon, reserving ½ cup of boiling liquid.
3. Preheat oven to 375°. Place about 2 tablespoons meat mixture about 1 inch from stem end of each cabbage leaf. Fold sides in and roll up, fastening with toothpicks, if necessary.
4. Heat butter in large skillet over medium-high heat. Add cabbage rolls, 3 or 4 at a time, to skillet and brown on all sides. Arrange rolls, seam side down, in single layer in casserole. Combine reserved boiling liquid with butter remaining in skillet; pour over cabbage rolls.
5. Bake 1 hour. Carefully drain accumulated pan juices into measuring cup. Return cabbage rolls to oven. 6. Add enough milk to pan juices to equal 1 cup. Pour milk mixture into small saucepan.
6. Stir in cornstarch; bring to a boil, stirring constantly until sauce is thickened. Pour over cabbage rolls. Bake 15 minutes more or until sauce is browned and cabbage is tender.
