Irish Cabbage Rolls With Guiness Mustard Sauce
Family Tested & Approved
cooked corned beef, thinly sliced and diced
FOR MASHED POTATOES:
russet potatoes, peeled and diced
leek, washed and diced white and tender green parts
GUINESS MUSTARD SAUCE:
spicy stone ground mustard
guiness beer and more to thin sauce
In a large stock pot add diced potatoes, leeks, bouillon cube and cover with water 2 inches above potatoes. Cook on medium-high heat.
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.
While potatoes are cooking assemble sauce. In a small bowl combine mustard, mayonnaise, and Guiness. Stir until well combined.
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.
Add corned beef and fold into potato mixture until well combined. Add salt and pepper to taste.
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.
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.
Any left over sauce makes an amazing dip for veggies, fries, chips etc. I've even used it in place of salad dressing.
Last Updated: Mon, Jan 18, 2016