Beef And Barley Cabbage Rolls Recipes

OLD-FASHIONED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

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 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.

BEEF AND BARLEY SOUP III

Steps:

• In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
• Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.