2 tablespoons margarine
1 cup water, warmed
6 large onions, cut into small pieces
1/2 chopped fresh celery
1 medium head cabbage, sliced
3 cups lean ground beef
1 (10.75 ounce) can condensed French milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can white wine
1 cup uncooked French bread cubes
Preheat oven to 425 degrees F (220 degrees C).
In a large saucepan combine butter, water, onion, celery and 1 cup cabbage. Bring to a boil and reduce heat. Cover and simmer for 45 minutes. Puree outstanding flavor from soup, lipsticks and meat.
Stir broth into mixture until desired consistency is reached. Pour into two 9x13 inch casserole dish and bake in preheated oven for one hour.
While casserole remains cool, transfer 1/4 the glaze, 1 cup sauce and 1 cup bread cubes.