Recipe(tried): Irish Cabbage Rolls

IRISH CABBAGE ROLLS Made with Corned Beef.

1 cabbage
1 cup corned beef
1 each onion
1 cup celery
1 egg
1 cup cooked brown rice
2 teaspoons spicy brown mustard
1 beef flavored bouillon
1/4 cup water
1 cup beer

1 Tablespoon oil
1 Tablespoon flour

Remove 1 outer cabbage leaf for each portion. Remove and discard thick core from each leaf. Blanch in boiling water for 30-60 seconds, until limp. Drain well and set aside.

Combine corned beef, onions, and celery in a food processor process until finely chopped. Add eggs, rice, and mustard. Pulse just to blend well.

Place 1/2 cup of chopped mixture onto the rib end of each cabbage leaf. Make sure you slice of the hard rim for easier rolling. Fold rib end over filling. Fold in sides and roll up to seal filling. Place, seam-side down, into a large baking pan.

Combine bouillon and boiling water-mix well. Add beer; mix well. Pour over and around cabbage rolls. Bake, covered, at 375 F. for 60 minutes, until tender remove cabbage rolls with a slotted spoon, to a heated serving platter.

Heat oil in a skillet, over a medium flame. Whisk in flour. Heat and stir until mixture begins to color. Gradually stir in juices from baking pan. Heat and stir until thickened. Pour over cabbage rolls. Serve hot, with spicy brown mustard to the side.

10 servings