Beer Simmered Cabbage Rolls Recipe

• 1 head cabbage -- (12 leaves)
• 5 quart boiling water
• 1 lb lean grnd beef
• 1 c. cooked rice
• 1/4 c. minced onion
• 1/2 c. finely minced celery
• 2 x Large eggs -- well beaten
• 1 tsp salt
• 1/4 tsp grnd black pepper
• 8 ounce (canned) tomato sauce
• 1/4 c. cider vinegar
• 1/2 c. firmly packed brown sugar
• 2 c. beer (or possibly condensed beef broth)

1. Core cabbage and carefully remove large outer leaves; wash leaves.
2. Place in a large bowl; pour boiling water over leaves to cover.
3. Let stand 5 min or possibly till leaves are flexible.
4. In large bowl, combine grnd beef, rice, onion, celery, Large eggs, salt, and pepper.
5. Mix well.
6. Drain leaves.
7. Divide meat mix proportionately to make 12 balls, using about 1/4 c. meat mix for each ball.
8. Place 1 ball on each leaf.
9. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks.
10. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1 1/2 c. beer; mix well.
11. Place rolls in skillet.
12. Cover; simmer slowly about 1 hour, adding more beer as needed.
13. Yield: 6 servings.

cabbage, water, lean grnd beef, rice, onion, celery, eggs, salt, black pepper, tomato sauce, cider vinegar, brown sugar, beer

Taken from cookeatshare.com/recipes/beer-simmered-cabbage-rolls-83018 (may not work)