Serves: 4
Total Calories: 96

1 head cabbage
sausage and burger meat mixture**
1 (8-ounce) can sauerkraut, rinsed
1 (12-ounce) can beer

Cut up 1/2 head of cabbage and put in the bottom of a 12-inch Dutch oven or crock pot. Put in the meat mixture and spread evenly over the cabbage. Cut up the other 1/2 head of cabbage and put it on top of the meat mixture. Add the rinsed sauerkraut over the top. Pour in the can of beer. Cook at least one hour in a Dutch oven, using 8-10 briquets under the DO and 18-20 briquets on the lid. Cook all day in the crock pot.

**Refer to the Stuffed Cabbage Roll recipe, or just be creative!

Nutritional Facts:

Serves: 4
Total Calories: 96
Calories from Fat: 48

More Recipes from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook:
Australian Beef-N-Brew
Bavarian Meat Marinade
Carne Adobada (Baked Meat)
Cee Dub's Back Country Pasta And Meatballs
Chuck's Texas BBQ In Three Acts
Conejo En Salsa (Rabit)
Czech Goulash
Dave's Eggplant Parmesan
Greco's Ham Hocks And Greens
Ham & Corn Casserole
Hungarian Sour Pork
Las Piedras Carne Guisada
Las Piedras Prime Rib
Layered Kraut And Pork
Lengua (Tongue)
New England Meat Pie Dutch Oven Style
Plebian Meatloaf
Polish Meat Balls With Sour Cream
Rack of Venison
Rinsrouladen
Shepherds' Pie
Speedy Sauerbraten
Stuffed Cabbage Rolls
Stuffed Venison Chops
Unrolled Cabbage Rolls