Corned Beef-Stuffed Cabbage Rolls

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

Preheat oven to 350° 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 sticking in ends. Place seam-side down on 13 x 9-inch baking pan.

Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tightly 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:
Submitted by: Recipe Group Member
Date:






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