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STUFFED CABBAGE ROLLS 
2 lb. extra-lean ground beef
1/2 c. chopped onion
1 c. cooked rice
1/2 c. chopped celery
2 lg. eggs
16 oz. can tomato sauce
1 lg. head cabbage
12 oz. can beer
1/2 c. brown sugar
1/4 c. apple cider vinegar
6 oz. can tomato sauce

Step 1: Preheat oven to 350 degrees. Mix ground beef, onion, rice, celery, eggs and 1/4 of 16 ounce can of tomato sauce.

Step 2: Boil whole cabbage 15 minutes on low heat, drain. This can be done in advance. Remove leaves, cut off core from each leaf. Wrap meat mixture in leaves, roll up, tuck in ends. Step 3: Place in roasting pan, skin side down. Mix remaining tomato sauce from 16 ounce can with beer, brown sugar and vinegar. Pour over stuffed cabbage and cover.

Step 4: Bake for 1/2 hour, reduce oven to 250 degrees and continue to bake for 3 1/2 hours. Uncover, pour on 6 ounce can tomato sauce, bake additional 1 1/2 hours. These may be made a day ahead.

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 Rating: 5 / 5 - Reviews: 1
Apr 12, 10:53 AM
Bonnie (Ohio) says:

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