Barley-stuffed cabbage leaves
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Barley, pearled |
| 1 | large | Cabbage head; green |
| 1 | large | Onion; peeled and minced |
| 3 | tablespoons | Shortening or butter |
| ½ | cup | Mushrooms, fresh or canned, diced |
| 1 | tablespoon | Lemon juice; fresh |
| Salt and pepper; to taste | ||
| Paprika; to taste | ||
| ⅓ | cup | Parsley, fresh; chopped |
| 1½ | cup | Beef bouillon |
| 2 | tablespoons | Flour |
| 1 | cup | Sour cream; at room temperature |
| 2 | tablespoons | Dill, fresh; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Cook barley in water to cover for 1 hour or until tender, or according to package directions. Pull of and discard any wilted or coarse outer cabbage leaves. Cut out core to a depth of about 3 inches. Parboil cabbage in a large kettle of salted boiling water for about 15 mins, or until leaves are soft enough to be pliable.
Carefully cut out the tough part of the rib from each leaf. Saute onion in shortening until soft. Add mushrooms and lemon juice; saute 3 mins. Season with paprika, salt and pepper. Add cooked barley and parsley and mix well. Spoon 1 or more large spoonfuls of stuffing onto each leaf, the exact amount depending on the leaf's size. Roll up and fold in edges to securely enclose stuffing. Secure with toothpicks or tie with string. Place in a kettle. Cover with bouillon and cook slowly, covered, about 1½ hours, or until leaves are tender. Remove stuffed leaves and keep warm. Stir flour into drippings and cook, stirring, until smooth. Add sour cream and dill and heat through. Pour sauce over stuffed leaves. Serves 8 to 10.
NOTES : Polish stuffed cabbage leaves or "birds," called golabki, can be
filled with flavorful combinations made with barley or rice and mushrooms, or meat and rice. Very often golabki are served with a
mushroom or sour cream sauce. This is an interesting variation that can also be prepared with pickled cabbage leaves, if desired.
from my kitchen to------------------------------->yours..... Dan Klepach