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Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Place corned beef in a food processor and chop finely, remove.
  3. Add onion and celery and finely chop.
  4. In a bowl, combine egg, rice and mustard.
  5. Mix in corned beef, onion, and celery.
  6. 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.
  7. Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
  8. Cover tightly and bake 1 1/2 hours.
  9. Remove from oven and pour out 1 cup of liquid.
  10. Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
  11. Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
  12. Pour over cabbage rolls and serve with additional mustard.
Most Helpful

4 5

i love the flavors of these sepreately can't wait to try this on paddy's day!

1 5

I had high hopes for this recipe. Both my husband and I ate one cabbage roll, but we did not enjoy the blend of flavors, at all.