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This is bad, need help

post #1 of 9
Thread Starter 
I Tried this and it sucked.......I like corn beef and cabbage, but thoutht this might work. The beer thing took away everything that I wanted to achieve.

What are your thoughts?

IRISH CABBAGE ROLLS Made with Corned Beef.

1 cabbage
1 cup corned beef
1 each onion
1 cup celery
1 egg
1 cup cooked brown rice
2 teaspoons spicy brown mustard
1 beef flavored bouillon
1/4 cup water
1 cup beer

1 Tablespoon oil
1 Tablespoon flour

Remove 1 outer cabbage leaf for each portion. Remove and discard thick core from each leaf. Blanch in boiling water for 30-60 seconds, until limp. Drain well and set aside.

Combine corned beef, onions, and celery in a food processor process until finely chopped. Add eggs, rice, and mustard. Pulse just to blend well.

Place 1/2 cup of chopped mixture onto the rib end of each cabbage leaf. Make sure you slice of the hard rim for easier rolling. Fold rib end over filling. Fold in sides and roll up to seal filling. Place, seam-side down, into a large baking pan.

Combine bouillon and boiling water-mix well. Add beer; mix well. Pour over and around cabbage rolls. Bake, covered, at 375 F. for 60 minutes, until tender remove cabbage rolls with a slotted spoon, to a heated serving platter.

Heat oil in a skillet, over a medium flame. Whisk in flour. Heat and stir until mixture begins to color. Gradually stir in juices from baking pan. Heat and stir until thickened. Pour over cabbage rolls. Serve hot, with spicy brown mustard to the side.
post #2 of 9
Setting aside my thoughts on "bullion cubes" which cannot be printed on a family forum, I think many beers would make for a bitter taste -- especially Guinness. This would be best balanced with a little molasses. The molasses would also compliment the nuttiness of the brown rice, and give the gravy a more attractive color. Otherwise, I don't see much of a problem.

post #3 of 9
Thread Starter 
This was not bitter, it was sweet. I am going to perfect this in the fall when it is the time of year for comfort food.
post #4 of 9
What exactly was bad about it? The sweetness?
post #5 of 9
Thread Starter 
No cabbage taste.

the corn beef mix worked ok, but I'm thinking white was very woody.

I'm thinking of pot boiling them in a stock like the Serbians do.
post #6 of 9
Maybe the cabbage was overcooked?
post #7 of 9
Could maybe replace beer for white wine instead. I'd like to see some brown sugar in there, just a couple teaspoons, in with the beer/wine and perhaps couple teaspoons of tomato puree also.

Try adding a bay leaf to your liquids when you add the beer/wine - always adds a nice flavour to a comfort food.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 Don't handicap your children by making their lives easy.
Robert A. Heinlein

post #8 of 9
I'm curious what about the cabbage's taste you didn't care for. To strong or muted? Bad texture? Did it flavour (I'm Canadian! Leave me alone spell checker!) the sauce too much?

Conceptually, the only issue I would have with the recipe is the sauce. Sounds like a lot of raw beer. I might try sweating some onion then add the beer to that. Let it cook down to almost a syrup coating the onions, then add your "stock". Cook this down a little and strain the onions out. Taste it off as well. If you need it sweeter go with BDL's molasses, if its too sweet try a zip of malt vinegar or even a dash of a hoppy "raw" beer.

post #9 of 9
I'm not a fan of beer in cooking anyway, so I'll keep shut about that. When you make colcannon chowder, which is basically a soup made out of all the St. Patty's day leftovers, the base is chicken, so that might give you better flavor considering you're using the same ingredients, mostly. If you don't care for the texture of the rice, have you considered using shredded or chopped potatoes instead?
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