"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Barley Cabbage Rolls Recipe

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This recipe for Barley Cabbage Rolls, by , is from Our Mother's Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Eich
Added: Tuesday, September 5, 2006


1 large cabbage
1-8 oz. can tomato sauce
1/4 cup cider vinegar
1/2 cup brown sugar, packed
1 cup beef broth
1 cup beer (or water)
Salt and pepper

Barley/Beef Stuffing
1/3 cup barley
1 1/2 cups water
1 pound ground beef
2 eggs. beaten
1 onion, finely chopped
1/2 cup finely chopped celery
1 teaspoon salt
1/4 teaspoon black pepper

To prepare stuffing: Simmer the barley in the water in a covered saucepan for 1 hour or until tender. Stir occasionally. Drain and mix with the remaining stuffing ingredients.

Separate cabbage leaves and place in a large bowl. Cover with boiling, salted water for 5 minutes or until the leaves are soft and pliable. Drain well.

Divide stuffing between the layers and roll up placing in a dutch oven or large skillet. Mix together the tomato sauce, vinegar, sugar, beef broth, beer (or water). Cover and simmer 50-60 minutes adding more broth if needed. Season sauce with salt and pepper.




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