Corned Beef and Potato Horseradish Stuffed Cabbage Rolls

I wanted to make something different
for Saint Patricks day this year.
Thought up these stuffed corned beef,
cabbage and potato rolls with horseradish.
These stuffed cabbage rolls are very good,
not salty and everybody liked them.

Ingredients:
12 cabbage leaves, blanched
1 pound cooked corned beef, roughly chopped
1 medium onion, quartered
1 stalk celery, cut into 1-inch pieces
1 large egg, beaten sightly
1 cup cooked diced white potato
1 tablespoon dry mustard
1 beef bouillon cube
1 1/4 cups boiling water
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons prepared horseradish

Directions:
Preheat oven to 350 degrees F.
Place cooked leftover corned beef
in a food processor, pulse to chop fine.
Place in a large mixing bowl.
Add into processor the onion and celery and finely chop.
In a bowl combine egg, horseradish, potato and mustard.
Mix in chopped corned beef, onion and celery.
Place 1/2 cup of mixture on each cabbage leaf
and roll up folding in ends like an envelope.
Place seam-side down on 13 x 9-inch baking pan.
Dissolve bouillon cube in boiling water,
and pour over cabbage rolls.
Cover tightly and bake 1-1/2 hours.
Remove from oven and reserve 1 cup of liquid.
Melt better in saucepan, add flour,
stir and cook over low heat 1 minute.
Add reserved 1 cup of liquid,
increase heat to medium high and bring to a boil.
Reduce heat and simmer until thickened.
Pour over cabbage rolls and serve with mustard.
Thos stuff is so good!