Stuffed Cabbage Rolls

1 head cabbage (enough for 12 large leaves)
5 quarts boiling water
1 pound lean ground beef
1 cup cooked rice
1/4 cup chopped onion
1/2 cup finely chopped celery
2 eggs, well-beaten
1 tsp salt
1/4 tsp ground black pepper
8 oz canned tomato sauce
1/4 cup cider vinegar
1/2 cup firmly packed brown sugar
2 cups beer (or condensed beef broth)

Directions: Core cabbage and carefully remove large outer leaves; wash leaves. Place in a large bowl; pour boiling water over leaves to cover. Let stand 5 minutes or until leaves are flexible. In large bowl, combine ground beef, rice, onion, celery, eggs, salt, and pepper. Mix well. Drain leaves. Divide meat mixture evenly to make 12 balls, using about 1/4 cup meat mixture for each ball. Place 1 ball on each leaf. Wrap leaf tightly around meat enclosing it and fastening ends with toothpicks. In large skillet, combine tomato sauce, vinegar, brown sugar, and 1 1/2 cups beer; mix well. Place rolls in skillet. Cover; simmer
slowly about 1 hour, adding more beer as needed.
Yield: 6 servings.

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