Does any one have a recipe for stuffed cabbage rolls with beer and sauerkraut in it?

Sorry, I didn't find one with Beer in it too, but you could add it in place of the water.





INGREDIENTS


1 pound ground beef


1 pound ground pork


1 onion, chopped


1 teaspoon salt


black pepper to taste


1 teaspoon chopped fresh parsley


1/2 cup cooked brown rice


1 1/4 teaspoons garlic salt


2 (10.75 ounce) cans condensed tomato soup


27 ounces sauerkraut, drained


1 (29 ounce) can diced tomatoes


1 medium head cabbage


5 slices bacon


2 tablespoons white sugar


3 cups water


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Bring a pot of water to a boil.


Mix beef and pork together. Stir in onion, cooked rice, parsley, salt, pepper, garlic salt and 1/2 can of tomato soup. Mix well.


Core head of cabbage, place in boiling water and boil until partly cooked. Separate leaves and trim stems. Reserve about 24 to 32 whole leaves. Cut remaining leaves and line the bottom of large roasting pan.


Lightly pack a small handful of the meat mixture and place in the center of a cabbage leaf. Fold top part of leaf over mixture, then fold in the sides and roll until mixture is completely encased. Lay rolls on top of torn cabbage leaves in pan. Place sauerkraut evenly over rolls. Lay bacon on top of sauerkraut. Sprinkle with 1 to 2 tablespoons of sugar. Mix chopped tomatoes and soup with water and pour over rolls. Add additional water to reach top of cabbage rolls.


Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until cooked through.








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NUTRITION INFORMATION


Servings Per Recipe: 8





Amount Per Serving





Calories: 573





Total Fat: 38.9g


Cholesterol: 101mg


Sodium: 2137mg


Total Carbs: 31.2g


Dietary Fiber: 6.8g


Protein: 25.7gDoes any one have a recipe for stuffed cabbage rolls with beer and sauerkraut in it?
*******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.