| 1 large head of cabbage | |
| 1 pound ground beef or ground lamb, fully cooked | |
| 1/2 cup cooked rice | |
| 1 small onion, finely chopped | |
| 1 small carrot, chopped | |
| 1/3 cup peas | |
| 2 cloves garlic, minced | |
| 1/4 cup fresh parsley, chopped | |
| Salt and pepper to taste | |
| 2 cups mashed potatoes | |
| 2 tablespoons butter | |
| 2 tablespoons all-purpose flour | |
| 1/2 cup beef stock | |
| 1/2 cup Guinness draught | |
| 1 tablespoon Worcestershire sauce | |
| 1/2 teaspoon Dijon Mustard | |
| 1/4 teaspoon garlic powder | |
| 1/4 teaspoon onion powder |
| 1. | Bring a large pot of salted water to a boil. Remove any damaged outer leaves from the cabbage, then carefully separate the remaining leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes until slightly softened. Drain and set aside. |
| 2. | In a large bowl, combine the fully cooked ground beef (or ground lamb), cooked rice, onion, carrot, peas, garlic, parsley, salt, and pepper. Mix well to combine. |
| 3. | Take a cabbage leaf and place a portion of the meat mixture in the center. Top meat mixture with a dollop of mashed potatoes. Roll up the leaf, tucking in the sides as you go, to create a tight roll. Repeat with the remaining cabbage leaves and filling. |
| 4. | Place the cabbage rolls in a casserole dish and cover with aluminum foil. |
| 5. | Bake in the oven at 350 degrees F for about 25 minutes. |
| 6. | In a small saucepan melt butter over medium heat then whisk in flour. Allow it to cook for about 1 – 2 minutes, whisking constantly. Butter will foam up and subside, and the flour will start to brown. |
| 7. | Slowly whisk in Guinness and beef stock. Add Dijon mustard, Worcestershire, salt, garlic powder, and onion powder. |
| 8. | Bring to a boil, whisking occasionally. Once the gravy thickens, drop the heat to low heat and let sit, covered, for about 5 minutes. |
| 9. | Pour gravy over cabbage rolls right before serving. Enjoy! |
