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Perfect for corned beef leftovers.

Corned Beef-Stuffed Cabbage Rolls

10 cabbage leaves, blanched
1 pound cooked corned beef, roughly chopped
1 medium onion, quartered
1 stalk celery, cut into 1-inch pieces
1 large egg, beaten sightly
1 cup cooked brown rice
2 teaspoons spicy brown mustard
1 beef bouillon cube
1/4 cup boiling water
1 (12-ounce) can beer
1 tablespoon butter
1 tablespoon all-purpose flour

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.

Makes 10 servings.

Recipe and photograph provided courtesy of Texas Beef Council and Beef It's Whats For Dinner.