1. Preheat oven to 350°F. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
