Best Beef And Barley Cabbage Rolls Recipes

Beef and Barley Cabbage Rolls image

Provided by Food Network

Time 55m

Yield 6 servings, 2 rolls per serving

Number Of Ingredients 17

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice
Paprika

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.

Beef and Barley Cabbage Rolls image

Provided by Cynna

Categories < 60 Mins

Time 55m

Yield 12 serving(s)

Number Of Ingredients 17

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large cabbage leaves
1 lb ground beef
1 (10 ounce) can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons chopped onions
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons melted butter
1 teaspoon lemon juice
paprika

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.