CORNED BEEF STUFFED CABBAGE ROLLS WITH BEER GRAVY

10 cabbage leaves, blanched
1 lb. corned beef, roughly chopped
1 medium onion, quartered
1 stalk celery, cut into 1-inch pieces
1 egg, slightly beaten
1 cup cooked brown rice
2 tsp. spicy brown mustard
1 beef bouillon cube
1/4 cup boiling water
1 can (12 oz.) beer
1 Tbsp. butter
1 Tbsp. flour

Preheat oven to 350 degrees F.

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 of mixture on each cabbage leaf and roll up ticking in ends. Place seam-side down on 13x9-inch baking pan.

Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tighly and bake 1 1/2 hours.

Remove from oven and reserve 1 cup of liquid.

Melt better in saucepan, add flour, stir and cook over low heat 1 minute. Add reserved 1 cup of liquid, increase heat to medium high and bring to a boil. Reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.

Servings: 10
Source: Texas Beef Council