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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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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:
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. 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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