Beef and Barley Cabbage Rolls |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is a good recipe for those who don't want traditional tomato sauce rolls. Absolutely delicious. *Lamb can be used instead of beef. If you do this- use tarragon instead of oregano. White or brown rice may be substituted for barley. Ingredients:
2 cups boiling water |
1 teaspoon salt |
1/2 cup uncooked barley |
12 large cabbage leaves |
1 lb ground beef |
1 (10 ounce) can evaporated milk |
1/2 cup shredded carrot |
2 tablespoons chopped parsley |
1 egg, slightly beaten |
1/4 teaspoon celery seed |
3 tablespoons chopped onions |
1/4 teaspoon oregano |
1 1/2 tablespoons ketchup |
1/4 teaspoon pepper |
3 tablespoons melted butter |
1 teaspoon lemon juice |
paprika |
Directions:
1. In a medium stockpot, bring water and salt to a boil.
2. Add barley and cook until tender, approximately 45 minutes depending on type of barley used (refer to package).
3. Drain and set aside.
4. In another stock pot, blanch cabbage leaves in boiling water for 1 minute.
5. Preheat oven to 350 degrees.
6. In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg, and seasonings.
7. Mix thoroughly and divide into 12 even portions.
8. Place each portion on the stem end of cabbage leaf and roll up tightly.
9. Fasten with a toothpick.
10. Place rolls in greased baking dish (13x9x2).
11. Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
12. Turn once halfway through to cook evenly.
13. Heat butter and lemon juice.
14. Pour over rolls and sprinkle them with paprika.
15. Serve.
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