Beef and Barley Cabbage Rolls

2018-10-16
  • Yield : 6 servings, 2 rolls per serving
  • Prep Time : 15m
  • Cook Time : 40m
  • Ready In : 55m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

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

Method

Step 1

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.

Step 2

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.

Step 3

Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

Leave a Reply

Your email address will not be published. Required fields are marked *