Barley-Stuffed Cabbage

This sounds perfect for fall.

Ready In:
1hr 50mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"This sounds perfect for fall."
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  1. dicentra
    This sounds perfect for fall.
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