BEEF & BARLEY CABBAGE ROLLS
Added by : on
Enjoyment Rating : 0% ( Votes )
Very Good
Good
OK
Bad
Very Bad
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 6 Servings,
2 Rolls Per Serving
Ingredients
2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice
Paprika
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 stockpot, blanch cabbage leaves in boiling water for 1 minute.
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 stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes 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 then serve.
Note:
That lamb can be used instead of beef, in which case substitute tarragon for oregano. White or brown rice can be substituted for barley.
OUR SUPPORT
We will maintain the site to the best of our ability ensuring that the recipes are added have value to other memebrs
We retain the right to change or delete recipes, forum comments or anything else we deem needs changing.