Irish Cabbage Rolls

By Lorac on February 10, 2004

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Ingredients

    1. 10 cabbage leaves, blanched
    2. 1 lb corned beef, roughly chopped
    3. 1 medium onion, quartered
    4. 1 stalk celery, cut into 1-inch pieces
    5. 1 egg, beaten slightly
    6. 1 cup cooked brown rice
    7. 2 teaspoons spicy brown mustard
    8. 1 beef bouillon cube
    9. 1/4 cup boiling water
    10. 1 (12 ounce) cans beer
    11. 1 tablespoon butter
    12. 1 tablespoon flour

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.
 
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