In a medium stock pot, bring water and and salt to a boil. Add barley|
and cook until tender, approximately 45 mins., depending on type of
barley used [or refer to package.] Drain and set aside. in another
stock pot, blanch cabbage leaves in boiling water for 1 min.
In a bowl, combine barley, ground 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 cabbage
leaf, and roll up tightly. Fasten with a toothpick. Placed rolls on a
greased baking dish [13x9x2] Pour remaining milk over the rolls,
and bake in a preheated 350 degree oven for 30 mins 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