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Corned Beef-Stuffed Cabbage Rolls

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  1. Preheat oven to 350° F.
  2. Place corned beef in a food processor and chop finely, remove. Add onion and celery and finely chop.
  3. 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 sticking in ends. Place seam-side down on 13 x 9-inch baking pan.
  4. Dissolve bouillon cube in boiling water, add beer and pour over cabbage rolls. Cover tightly and bake 1 1/2 hours.
  5. Remove from oven and reserve 1 cup of liquid.
  6. 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.
  7. Servings: 10
    Submitted by: Recipe Group Member

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