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Irish Cabbage Rolls

Irish Cabbage Rolls Recipe

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.
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Irish
Servings 10 rolls
Calories 183.7 kcal

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

Instructions
 

  • 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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Nutrition

Serving: 1532gCalories: 183.7kcalCarbohydrates: 9.4gProtein: 10.1gFat: 10.5gSaturated Fat: 3.8gCholesterol: 68.7mgSodium: 611.8mgFiber: 1.1gSugar: 1.5g
Keyword < 4 Hours, Brown Rice, European, Meat, Oven, Potluck, Rice, Savory, St. Patrick's Day, Vegetable
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