Beef and Barley Cabbage Rolls

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Serve.
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