Corned Beef and Cabbage Potato Skillet#5FIX

• 1 head savoy cabbage
• 1 (24 ounce) package Simply Potatoes Traditional Mashed Potatoes
• 8 slices first-cut deli corned beef (3/4 pound to 1 pound )
• 34 cup jarred horseradish mustard
• 1 (12 ounce) bottle stout beer or 1 (12 ounce) bottle dark beer

1. Remove 12 largest leaves from cabbage.
2. Reserve remainder for another use.
3. Blanch in a large pot, 3-4 minutes until barely softened.
4. Cut away any thick veins from stem end with a sharp knife.
5. Place 8 largest leaves on counter.
6. Use extra leaves to patch any spaces or tears.
7. Spread with mashed potatoes, leaving 1/8 inch at edge.
8. Place a slice of corned beef on potatoes.
9. Tuck in sides and roll up from stem end.
10. Place seam-side down in a skillet sprayed with no-stick spray.
11. Skillet should be large enough to hold rolls snugly in one layer.
12. Secure with toothpicks .
13. Whisk 3/4 cup mustard with stout until smooth.
14. Drizzle around cabbage rolls.
15. Cover skillet and heat 2 minutes on medium-high heat, reduce heat to low and cook until piping hot, spooning sauce over rolls once or twice.
16. Serve hot with sauce.

cabbage, potatoes, beef, horseradish mustard

Taken from www.food.com/recipe/corned-beef-and-cabbage-potato-skillet-5fix-496968 (may not work)