2 cups boiling water
1 tsp. salt
1/2 cup uncooked barley
1 lb ground beef
12 large, whole, outside cabbage leaves
1 can evaporated milk
1/2 cup shredded carrot
2 tbsp chopped fresh parsley
1 egg, slightly beaten
1/4 tsp. celery seeds
3 tbsp onion, finely chop
1/4 tsp. oregano
1-1/2 tbsp ketchup
1/4 tsp. pepper, ground
3 tbsp butter, melted
1 tsp. lemon juice, fresh
paprika for coloring
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
this is not my original recipe. i got the recipe on a tv network. i was intrigue so i tested it in my kitchen and make minor adjustments.
Note: lamb can be used instead of beef. in which case substitute tarragon for oregano. White or brown rice can be substituted for the barley.
Stick a fork on the core of raw cabbage. be sure the water in the stock pot is barely covering the whole cabbage. Dip the whole cabbage in water for 3 mins. with the aid of a knife, cut off each cabbage leaf along the stem, attached to the core. each leaf should come off easy. this process is easier to separate each cabbage leaf. added benefit is he cabbage leaf is also blanch.
this recipe is tested in my kitchen. the recipe is different from the regular cabbage roll U've tasted with tons of tomato sauce. YUMMY.... hmmm, mmmm! Enjoy!