Beef & Barley Cabbage Rolls
Source of Recipe
Calling All Cooks, Germaine Storz (on food tv network)
List of Ingredients
2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large whol outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrots
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed salad dressing
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
paprikaRecipe
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 350ºF 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.
*Chef notes that lamb can be used instead of beef, in which case substitute tarragon for oregano. White or brown rice can be substituted for barley.
|
Â
Â
Â
|
member logon
