Feeling Lucky....

It's almost St. Patrick's Day!  This day was always celebrated on my Father's side of the family as our name is O'Donnell.  My grandfather was a "Southie" growing up in Boston where his parents immigrated from Ireland to.  He joined the Air Force out of school and ended up meeting my Grandmother when he was transferred to a base in her hometown.  He brought all of his traditions into the family as well.  My Grandmother always prepares her infamous corned beef and cabbage with potatoes and carrots, so yummy!  I am carrying on a bit of that tradition in my own household, but with my spin on it in the form of cabbage rolls...

St. Patty's Day Cabbage Rolls with Beer Cheese Sauce

1 Head of Cabbage

Corned Beef from the Deli cut thick (1 lb)

Shredded Red Potatoes (4-5)

Shredded Carrots (2 medium)

1 small onion

1 small green pepper

1 good size stalk of celery

salt and pepper to taste

Gluten Free Beer (1 bottle)

Favorite Irish Cheddar

Corn Starch (4-5 tbs)

Butter (4 tbs)

To a food processor combine onion, green pepper, and celery.  Place in skillet on medium and saute until transparent.  When mixture is cooled; add shredded potatoes, carrots, and chop corned beef to desired size. Add salt and pepper to taste.  Clean head of cabbage and carefully remove leaves to allow for maximum usage.  When leaves are seperated, add desired amount of filling and wrap.  You can wrap burrito style easiest; folding long side first, closing ends next, and continue until wrapped tight.  Place seam-side down in large casserole dish.  In saucepan-melt butter and corn starch one tablespoon at a time and whisking until a roux is made.  Pour in 1/2 bottle of your favorite gluten free ale continuing to stir.  Shred your favorite Irish Cheddar into sauce (about 2 cups) continuing to mix until cheese is melted.  You may have to use the rest of the gluten free ale to thin out sauce as needed.  Don't forget the salt and pepper to taste!  Pour Sauce over cabbage rolls in casserole dish, place in pre-heated oven at 325-350 degrees for 35-40 minutes.  Enjoy!