Irish Cabbage Rolls
10 servings

1	head cabbage
1	cup medium diced cooked corned beef
1	each onion, quartered
1	cup large diced celery
1	slightly beaten egg
1	cup cooked brown rice
2	teaspoons spicy brown mustard
1	cube beef flavored bouillon
1/4	cup boiling water
1	cup beer
1	tablespoon oil
1	tablespoon flour
 
Remove 1 outer cabbage leaf for each portion.  Remove and discard thick core 
from each leaf.  Blanch in boiling water for 30-60 seconds, until limp.  Drain 
well and set aside.  Combine corned beef, onions, and celery in a food processor 
and process until finely chopped.  Add eggs, rice, and mustard.  Pulse just to 
blend well.  Place 1/2 cup of chopped mixture onto the rib end of each cabbage 
leaf.  Fold rib end over filling.  Fold in sides and rollup to seal filling.  
Place, seam-side down, into a hotel pan.  Combine bouillon and boiling water, 
mix well.  Add beer, mix well, and pour over and around cabbage rolls.  Bake, 
covered, @ 375 degrees for 60 minutes, until tender.  Remove cabbage rolls with 
a slotted spoon, to a heated serving platter.  Heat oil in a skillet, over 
medium heat.  Whisk in flour.  Heat and stir until mixture begins to color.  
Gradually stir in juices from baking pan.  Heat and stir until thickened.  Pour 
over cabbage rolls.  Serve hot, with spicy brown mustard to the side.

Nutrition Facts
Amount Per Serving: Calories 128 - Calories from Fat 47
Percent Total Calories From: Fat 36%, Protein 17%, Carbohydrate 42%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, 
Cholesterol 36mg, Sodium 305mg, Total Carbohydrate 13g, Dietary Fiber 1g, Sugars 
0g, Protein 5g, Vitamin A 162 units, Vitamin C 47 units, Calcium 0 units, Iron 1 
units
  
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