Barley Rolls Of Lesbos Recipes

BEEF AND BARLEY CABBAGE ROLLS

Steps:

• 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.

BARLEY ROLLS OF LESBOS

Steps:

• Combine the yeast, milk, honey, salt, oil and 1 egg in a bowl with a mixer. Beat on low speed until combined, about one minute.
• Slowly add the barley and all-purpose flour and contunes to beat for another minute. Increase the speed to medium and mix until the dough forms a ball.
• Place the dough in a lightly oiled bowl and turn it once to coat all sides with oil.
• Cover with plastic wrap and allow to rise for about an hour.
• Pull off small pieces of the dough and knead to form balls that are about 1 1/2 inches in diameter; you should get about 13.
• Place the balls, just touching, in a well-greased 9-inch round baking pan.
• Pierce the top of each roll a few times with a sharp knife.
• Beat the remaining egg well and, using a pastry brush, coat the tops of the rolls.
• Loosely cover with plastic wrap.
• ALlow the pan of rolls to rise in a warm spot until doubled in size or about an hour.
• Preheat the over to 350 F.
• Remove the plastic wrap, place the pan in the oven, and bake for about 40 minutes or until golden.
• Serve warm.

CABBAGE ROLLS / GOLABKI / STUFFED CABBAGE

Steps:

• Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
• Cook till all leaves are tender, but not ripping apart; usually 15.
• Run under cold water and drain.
• Cut the thick membrane off back of each leaf.
• While cabbage is cooking saute onion in butter until lightly browned.
• Put all the uncooked meat into a large mixing bowl add eggs.
• Add the sauteed onions.
• Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
• Mix thoroughly.
• Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side.
• Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing.
• Place rolls, seam down into a greased roasting pan.
• Then layer carrots and mushrooms over cabbage.
• Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
• Season with salt and pepper to taste and bay leaves.
• Cover roaster and bake 325°F for 2- 21/2 hours.
• Half way through baking check to make sure there's enough liquid; additional water can be added.
• To serve, spoon sauce over rolls.
• Serve with mashed potatoes!
• Check my recipes for garlic mashed potatoes. http://www.food.com/recipe-finder/all/garlic-masshed-potatoes?chef=58104.