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Irish Cabbage Rolls
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
10 rolls
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 on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
Cover tightly and bake 1 1/2 hours.
Remove from oven and pour out 1 cup of liquid.
Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
Pour over cabbage rolls and serve with additional mustard.
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