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Categories:
boiling water salt barley cabbage ground beef milk shredded carrot parsley egg celery onions oregano ketchup pepper butter lemon juice paprika
Viewed: 12 - Published at: 8 years agoIngredients
- 2 cups boiling water
- 1 teaspoon salt
- 1/2 cup uncooked barley
- 12 large cabbage leaves
- 1 lb ground beef
- 1 (10 ounce) can evaporated milk
- 1/2 cup shredded carrot
- 2 tablespoons chopped parsley
- 1 egg, slightly beaten
- 1/4 teaspoon celery seed
- 3 tablespoons chopped onions
- 1/4 teaspoon oregano
- 1 1/2 tablespoons ketchup
- 1/4 teaspoon pepper
- 3 tablespoons melted butter
- 1 teaspoon lemon juice
- paprika
Method
- 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 stock pot, blanch cabbage leaves in boiling water for 1 minute.
- Preheat oven to 350 degrees.
- 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 the stem end of cabbage leaf and roll up tightly.
- Fasten with a toothpick.
- Place rolls in greased baking dish (13x9x2).
- Pour remaining milk over the rolls and bake for 30 mins or until cooked through.
- Turn once halfway through to cook evenly.
- Heat butter and lemon juice.
- Pour over rolls and sprinkle them with paprika.
- Serve.
