16 lg. cabbage leaves
1 1/2 lbs. ground raw turkey
1 c. quick or old-fashioned oats, uncooked
1 lg. carrot, shredded
1/4 c. finely chopped onion
1 egg, beaten to blend
3 tbsp. milk or beer
1 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. freshly ground pepper
1 tbsp. Hungarian-style paprika
1 c. beef broth (bouillon is fine)
1/2 c. beer

SAUCE:

1 (10 1/2 oz.) can condensed tomato soup
2 tbsp. chili sauce
1 tsp. sugar
1 tsp. lemon juice
1/2 green bell pepper, finely chopped

1. Wash large head of green cabbage and cut out core. Gently separate leaves by letting hot water run between them from the bottom. Loosen leaves with your fingers, trying not to split them. If they refuse to separate without tearing, drop the whole head in boiling water for 5 minutes.

2. Drop cabbage leaves (16) into boiling, salted water and cook about 3 minutes, if not cooked while trying to separate them. Leaves should be just barely wilted. Drain. If you prefer to microwave instead of boiling, place leaves and a few tablespoons water in a casserole. Cover and microwave on high 3-4 minutes.

3. For filling, combine ground turkey, oats, egg, shredded carrot, onion, salt, garlic salt, pepper and paprika. Mix well with a large kitchen fork and divide into 16 portions. On each drained cabbage leaf, place a bundle of turkey near the rib. Roll about half way, fold in sides and finish rolling.

4. Place cabbage rolls, seam side down in a large saucepan. Pour in the combined beef broth and beer. Bring to a boil, then lower heat to simmering. Cover rolls with extra cabbage leaves, if desired, then put on lid. Cook at a lively simmer 45 minutes. Drain well; set aside and keep warm.

5. For sauce, skim any fat from surface and then reduce beef broth and beer by half by rapid boiling. Stir in the tomato soup, chili sauce, lemon juice, sugar and green pepper. Let cook a few minutes to tenderize the pepper. Spoon over cabbage rolls to serve.