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1 head cabbage

Filling:
1-1/2 lbs. ground beef, seasoned to taste
3/4 cup raw rice
1 egg

Sauce:
1-1/2 cups ketchup/catsup
2 cups ginger ale

Freeze cabbage head in plastic bag for 2 to 3 days. Defrost 24 hours. Core and pour boiling water over the inside. The leaves will fall off. Check leaves.

Fill cabbage leaves. Stack in pot with boiling sauce. Cover pot and cook for 2 hours.

Posted by Shuli Gutmann

Nutritional Info Per Serving: N/A