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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage leaf	10		blanched	-	-	-	-
beef	1	lb	corned chopped	530.4012	0.0	104.5842	12.1947
onion	1		quartered	44.0	10.274000000000001	1.21	0.11
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
egg	1		beaten	71.5	0.36	6.28	4.755
brown rice	1	cup	cooked	573.54	120.8384	11.4234	4.3924
spicy brown mustard	2	teaspoons		-	-	-	-
beef bouillon cube	1			0.35	0.002	0.057	0.011000000000000001
water	1/4	cup	boiling	0.0	0.0	0.0	0.0
beer	1	can		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.