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

1. Preheat oven to 350u0b0F.
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.

cabbage, beef, onion, celery, egg, brown rice, brown mustard, boiling water, beer, butter, flour

Taken from www.food.com/recipe/irish-cabbage-rolls-83497 (may not work)