Barley Stuffed Cabbage Rolls Recipes

BEEF AND BARLEY CABBAGE ROLLS

Steps:

• In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
• In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
• Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

SPICY CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 10 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Meanwhile, in a large bowl, combine the barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Crumble pork over mixture and mix well. , Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/2 cup pork mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat. Place rolls, seam side down in a greased 13-in. x 9-in. baking dish. , In a small saucepan over medium heat, combine the sauce ingredients; cook and stir until smooth. Pour over rolls. Cover and bake at 350° for 80-90 minutes or a thermometer reads 160°.

STUFFED CABBAGE ROLLS WITH TOMATO SAUCE

Steps:

• Place cabbage, core-side down, in an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
• While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
• Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
• Remove 12 outer leaves from the cooled cabbage and trim the thick stems to make them easier to roll.
• Divide meat mixture into 12 equal portions. Place 1 portion on the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place rolls, seam-sides down, in a single layer in a casserole dish.
• Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
• Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

BARLEY-STUFFED CABBAGE

Steps:

• Cook barley according to package directions.
• Pull off and discard any wilted or coarse outer cabbage leaves.
• Cut out core to a depth of about 3 inches.
• Parboil cabbage in a large kettle of salted boiling water for about 15 mins, or until leaves are soft enough to be pliable.
• Carefully cut out the tough part of the rib from each leaf.
• Saute onion in shortening until soft. Add mushrooms and lemon juice; saute 3 minutes
• Season with paprika, salt and pepper. Add cooked barley and parsley and mix well.
• Spoon 1 or more large spoonfuls of stuffing onto each leaf, the exact amount depending on the leaf's size.
• Roll up and fold in edges to securely enclose stuffing. Secure with toothpicks or tie with string.
• Place in a kettle. Cover with bouillon and cook slowly, covered, about 1 1/2 hours, or until leaves are tender.
• Remove stuffed leaves and keep warm. Stir flour into drippings and cook, stirring, until smooth.
• Add sour cream and dill and heat through. Pour sauce over stuffed leaves.

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.