Corned Beef Rolls with Dipping Sauce
Yield: 8 servings (48 rolls)
1 large head of green cabbage
1 ½ pounds cold corned beef
1 bottle Harps Irish Lager (or any other Euro Lager or Pilsner beer)
2 tablespoons vegetable or olive oil
2 red onions, very finely diced
½ cup Dijon mustard
2 teaspoons honey
Salt and pepper to taste
For the cabbage rolls: Cut the cabbage in half. Gently peel off leaves, keeping them whole. In two batches, simmer the leaves in a large pot of water for 8-10 minutes or until soft. Pull from the pot and cool in an ice-water bath. Pat leaves dry, and set aside.
Slice the corned beef into matchsticks about a quarter-inch thick and 2 inches long. (Use leftover corned beef or go to a good delicatessen and have them cut thick slices).
Lay out a single cabbage leaf. Place 4 to 6 matchstick slices at one end and roll tightly. After all the leaves are rolled, cut into equal lengths of about an inch.
For the dipping sauce: Boil the beer until it reduces to 4 teaspoons. Let cool.
Meanwhile, heat oil in a large pan over medium heat. Add onions. Lower to medium-low heat. Caramelize slowly for about 15 minutes, stirring occasionally. Let cool.
Combine onions, mustard, honey and beer. Season with a pinch of salt and pepper. If sauce is too thick, add a few drops of water to thin it.
Serve cabbage rolls with dipping sauce.
