3 cups (750 ml) homemade or store-bought tomato sauce
1 cup (250 ml) crumbled feta cheese
Salt and pepper
In a saucepan, bring the broth and barley to a boil. Cover and simmer gently for about 1 hour or until the barley is tender. Set aside.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
With a knife, thin out the central stem at the base of each cabbage leaf.
In a large pot of salted boiling water, blanch the cabbage leaves until tender, about 5 minutes. Cool into ice water and drain. Set aside.
In a large skillet, brown the mushrooms, onion, and bell pepper in the oil. Season with salt and pepper. Add the zucchini and garlic and sauté for about 2 minutes. Deglaze with the wine and reduce until almost dry. Add the cooked barley. Adjust the seasoning. Cool and stir in the egg.
Spread 250 ml (1 cup) of tomato sauce at the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Set aside.
For each cabbage leaf, place about 125 ml (1/2 cup) of the barley mixture in the centre and close to thoroughly trap the mixture in the rolls. Place them side-by-side in the baking dish. Cover with the remaining sauce and sprinkle with the cheese. Cover with a sheet of aluminum foil and bake about 1 hour.
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