Title: 575431 Danish Cabbage Rolls
Categories: Main
Yield: 4 Servings
| 1 | md | Green cabbage |
| 1/2 | ts | Salt |
| 2 | tb | Margarine |
| 1/2 | c | Chopped onion |
| 3/4 | c | Diced celery |
| 1 | | Coarsely shredded carrot |
| 1 | lb | Lean ground beef |
| 1/2 | lb | Sliced Havarti cheese |
| 3/4 | c | Beer |
| 1/2 | c | Chili sauce |
| 1/2 | c | Shredded Havarti |
Rinse cabbage in cold water and remove outer leaves. Place cabbage in
large kettle with 2 cups boiling water. Cover tightly. Bring to a boil and
reduce heat. Cook approximately 3 minutes. Start peeling off the leaves
and arrange on large baking sheet. With a sharp knife cut off the heavy
ribs to make filled cabbage leaves easy to roll. Arrange 8 large leaves and
place smaller leaves on top. In large skillet melt margarine. Add onion,
celery and carrot. Add beef and brown. Cook uncovered for about 5 minutes.
Place a slice of Havarti cheese on each of the leaves. Fill each with about
1/2 cup of the meat mixture. Fold 2 sides over stuffing and roll. Arrange
cabbage rolls in baking dish (8 1/2 x 12 inch) with seam side down. Pour in
beer. Cover dish tightly with foil. Bake at 350 degrees for 30 minutes.
Remove foil and spoon beer over cabbage. Spoon chili sauce blended with
shredded cheese on top. Return to oven. Bake uncovered 5 minutes more.