Meatless (or not) Barley Cabbage Rolls
Meatless (or not) Barley Cabbage Rolls
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  • 3 cups (750 ml) vegetable or chicken broth
  • 1 cup (250 ml) pearl barley
  • 12 large Savoy cabbage leaves
  • 8 oz (227 g) white button mushrooms, diced
  • 1 large onion, finely chopped
  • 1 red bell pepper, seeded and diced
  • 2 tablespoons (30 ml) olive oil
  • 1 zucchini, diced
  • 3 cloves garlic, finely chopped
  • 1/2 cup (125 ml) white wine
  • 1 egg, lightly beaten
  • 3 cups (750 ml) homemade or store-bought tomato sauce
  • 1 cup (250 ml) crumbled feta cheese
  • Salt and pepper
  • Preparation
  • 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.
  • Description
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