From our neighbors at Back Forty Beer Company

Cabbage Rolls:
2-3 large heads of cabbage.
2-3 Tablespoons olive oil
1 yellow onion, small dice
3 cloves garlic, minced
2 Tablespoons tomato paste
1/4 c Mandarin Chief Imperial Black IPA
2-3 Tablespoons fresh parsley or scant T dry
2 lbs Dean’s sausage – hot, mild or Child Mild
2 cups cooked white or brown rice
1 egg, beaten
salt and pepper

Prepare tomato sauce according to recipe below.

Core cabbage and separate leaves. Blanch whole leaves in boiling salty water, reserving smaller leaves for another use. Dry leaves and cut out tough vein.

For filling:heat pan on medium high and coat with olive oil. Add onions and garlic and saute 5 minutes. Stir in tomato paste and beer, and 1/2 cup of the tomato sauce. Add parsley and remove from heat. In large mixing bowl mix sausage, cooked rice, egg, and onion mixture. Season generously with salt and pepper.

Layer bottom of casserole dish with smaller cabbage leaves not used for making rolls and allow to overhang over sides of dish, drizzle a little sauce over.
Fill cooked leaves with about 1/2 cup of sausage mixture and roll from where you cut the vein out.
Line cabbage rolls in dish side by side. Pour remaining sauce over rolls and then fold overhanging leaves over top. Drizzle with a little olive oil and bake about 1 hour or until meat is fully cooked. Delicious with Mandarin Chief Imperial Black IPA or your favorite Back Forty Beer Co. beer!

Mandarin Chief Tomato sauce:
2-3 Tablespoons olive oil
2-3 cloves garlic
1 1/2 qt. crushed tomatoes
2 T white wine vinegar
1/4 c Mandarin Chief Imperial Black IPA, Back Forty Beer Company
juice plus 1 teaspoon zest of orange
1 Tablespoon sugar
salt and pepper

Coat pan with olive oil. Add garlic and saute until fragrant, about 1 minute. Add tomatoes and cook 5 minutes. Add vinegar, beer, orange juice and zest, and sugar – cook an additional 10 minutes or until thickened. Season with salt and pepper to taste.