Irish Cabbage Rolls
Stuffed with corned beef, cooked in beer and served with a mustard sauce made fron the pan juices. You can also use leftover corned beef.
Steps
Preheat oven to 350f.
Place corned beef in a food processor and chop finely , remove.
Add onion and celery and finely chop.
In a bowl , combine egg , rice and mustard.
Mix in corned beef , onion , and celery.
Place 1 / 2 cup on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
Dissolve bouillon in boiling water , add beer and pour over cabbage rolls.
Cover tightly and bake 1 1 / 2 hours.
Remove from oven and pour out 1 cup of liquid.
Melt butter in a saucepan , add flour , stir and cook over low heat 1 minute.
Add liquid , increase heat to medium high , bring to a boil , reduce heat and simmer until thickened.
Pour over cabbage rolls and serve with additional mustard.
Ingredients
cabbage leaves, corned beef, onion, celery, egg, cooked brown rice, spicy brown mustard, beef bouillon cube, boiling water, beer, butter, flour