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    Corned Beef Stuffed Cabbage Rolls


    Source of Recipe


    Internet

    List of 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, slightly beaten
    1 cup cooked brown rice
    2 tsp. spicy brown mustard
    1 beef bouillon cube
    1/4 cup boiling water
    1 can (12 oz.) beer
    1 Tbsp. butter
    1 Tbsp. flour

    Recipe



    Preheat oven to 350 degrees 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 of mixture on each cabbage leaf and roll up ticking in ends. Place seam-side down on 13x9-inch baking pan.

    Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tighly and bake 1 1/2 hours.

    Remove from oven and reserve 1 cup of liquid.

    Melt better in saucepan, add flour, stir and cook over low heat 1 minute. Add reserved 1 cup of liquid, increase heat to medium high and bring to a boil. Reduce heat and simmer until thickened. Pour over cabbage rolls and serve with additional mustard.

    Servings: 10

 

 

 


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