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LOCATION: Recipes >> Cabbage Casserole Recipes >> Stuffed Cabbage 24

Print this Recipe    Stuffed Cabbage 24

BEEF AND BARLEY CABBAGE ROLLS
Yield: 6 servings, 2 rolls per serving

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

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.

Variation: Lamb can be used instead of beef, in which case substitute
tarragon for oregano. White or brown rice can be substituted for
barley.

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