Prep 25 mins
Cook 30 mins
This is a good recipe for those who don't want traditional tomato sauce rolls. This recipe is courtesy of Germaine Storz, taken from the Food Network. 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.
- 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
- 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 stock pot, blanch cabbage leaves in boiling water for 1 minute.
- Preheat oven to 350 degrees.
- 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 the stem end of cabbage leaf and roll up tightly.
- Fasten with a toothpick.
- Place rolls in greased baking dish (13x9x2).
- Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
- Turn once halfway through to cook evenly.
- Heat butter and lemon juice.
- Pour over rolls and sprinkle them with paprika.