Beef and Barley Cabbage Rolls

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
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.

*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.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes


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