Corned Beef and Cabbage Stuffed Rolls

Step 1: Cabbage ... Bring a large pot of salted water to a boil. Remove any damaged outer leaves from the cabbage; then, remove 12-16 fresh leaves. Add them, about 6-8 at a time to the boiling water, for 2-3 minutes until lightly blanched. Then transfer to a sheet pan to cool. Don't throw out that water, you are using it for the potatoes too. Also, chop the remaining cabbage, you will need 1 cup of the raw cabbage to add to the filling.

Step 2: Potatoes ... Add the diced potatoes to the boiling water, and cook 7-10 minutes until fork tender. Once the potatoes are tender, drain, and transfer to a bowl along with the butter; then, lightly mash, using a potato masher, or a fork. I like a rustic mash; as they will be mixed with other ingredients. Then, let them cool.

Step 3: Filling ... Add the corned beef to the cooled mashed potatoes, along with the cup of chopped cabbage, onion, carrot, egg, horseradish sauce, mustard, parsley, and a pinch of both salt and pepper (go easy on the salt), to a large bowl. Mix to combine all the ingredients; and make sure to taste again for seasoning. If anything, I usually add a pinch of pepper.

Step 4: Cabbage Rolls ... Lay out a cabbage leaf and cut a small "V" at the end with the stem, and remove. This will allow the leaf to roll up easily - the stem is very tough. Add a heaping tablespoon (approx) of the filling to each leaf and roll, (each leaf is a different size, so you have to adjust accordingly); and, secure with a toothpick. You roll it up like a burrito, making sure it is completely enclosed. Then, add the cabbage rolls to a baking dish, or 13x9" size pan. You should have around 12-16 rolls.

Step 5: Broth ... Add the beer and beef broth over the rolls. Cover with foil, and bake in a 400 degree oven for 30-35 minutes, on the middle shelf.

Step 6: Finish ... Once the rolls are done, transfer them to a serving dish or large bowl, and cover with foil as you finish the sauce. Pour the pan sauce into a small pot, and bring to medium heat. Add the brandy, which is optional, but a really good addition; and, add the flour which I mixed with a little of the broth, and whisk into the broth mixture. Continue whisking, until everything is combined; and, the sauce lightly thickens. Remember, this isn't a gravy; but, a light sauce; so, don't expect it to be thick; and, season with salt and pepper if necessary.

Step 7: Garnish, Serve, and ENJOY! ... Mix equal parts sour cream and horseradish together and transfer to a small serving bowl. Drizzle the warm sauce over the stuffed rolls; and serve the horseradish cream sauce on the side. I like nothing more than some homemade bread to make this a perfect dinner. Some roasted beets would also be a simple but nice side dish.