Best Irish Cabbage Rolls Recipes

IRISH CABBAGE ROLLS WITH GUINESS MUSTARD SAUCE

Steps:

• 1. In a large stock pot add diced potatoes, leeks, bouillon cube and cover with water 2 inches above potatoes. Cook on medium-high heat.
• 2. When water begins to boil add washed cabbage leaves and cover with a lid. Cook until cabbage leaves are tender. Remove and drain on paper towels.
• 3. While potatoes are cooking assemble sauce. In a small bowl combine mustard, mayonnaise, and Guiness. Stir until well combined.
• 4. When potatoes and leeks are tender. Drain liquid and pour into a mixing bowl. Add half of the Guiness mustard sauce and mix on high until creamy.
• 5. Add corned beef and fold into potato mixture until well combined. Add salt and pepper to taste.
• 6. To assemble cabbage rolls: Using 1/3 cup measure scoop potatoes and place on end of cabbage leaf. Roll cabbage leaf "burrito style" and place seam side down in baking dish. Repeat until all rolls have been completed.
• 7. Bake at 350 until heated through. To the remaining sauce add a tablespoon at a time additional Guiness until the sauce reaches desired consistency. Serve with sauce poured over cabbage rolls.
• 8. Any left over sauce makes an amazing dip for veggies, fries, chips etc. I've even used it in place of salad dressing.

IRISH CABBAGE ROLLS

Steps:

• Preheat oven to 350°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 on each cabbage leaf and roll up tucking in ends and place seam seam side down in a 13x9 inch baking pan.
• Dissolve bouillon in boiling water, add beer and pour over cabbage rolls.
• Cover tightly and bake 1 1/2 hours.
• Remove from oven and pour out 1 cup of liquid.
• Melt butter in a saucepan, add flour, stir and cook over low heat 1 minute.
• Add liquid, increase heat to medium high, bring to a boil, reduce heat and simmer until thickened.
• Pour over cabbage rolls and serve with additional mustard.