Irish Cabbage Rolls

Ingredients

• 10 cabbage leaves, blanched
• 1 lb corned beef, roughly chopped
• 1 medium onion, quartered
• 1 stalk celery, cut into 1-inch pieces
• 1 egg, beaten slightly
• 1 cup cooked brown rice
• 2 teaspoons spicy brown mustard
• 1 beef bouillon cube
• 1/4 cup boiling water

• 1 (12 ounce) can beer
• 1 tablespoon butter
• 1 tablespoon flour

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Place corned beef in a food processor and chop finely, remove.

3. 3

   Add onion and celery and finely chop.

4. 4

   In a bowl, combine egg, rice and mustard.

5. 5

   Mix in corned beef, onion, and celery.

6. 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. 7

   Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.

8. 8

   Cover tightly and bake 1 1/2 hours.

9. 9

   Remove from oven and pour out 1 cup of liquid.

10. 10

    Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.

11. 11

    Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.

12. 12

    Pour over cabbage rolls and serve with additional mustard.