Barley Cabbage Rolls
Treat yourself to some delicious cabbage rolls for dinner tonight.
| Servings | Cook Time |
| 14 | 2hours |
| Servings |
| 14 |
| Cook Time |
| 2hours |
Ingredients
- Cabbage Rolls
- 2 lbs lean ground beef
- 1 Savoy cabbage head core removed
- 2 cups cooked barley
- 1-1/2 cups chopped onion
- 2 tbsp low-sodium soy sauce
- 2 tbsp ketchup
- 1 tbsp brown sugar
- 2 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground black pepp
- 2 garlic cloves minced
- Sauce
- 2 cups tomato sauce
- 1/2 cup ketchup
- 1 tsp low-sodium soy sauce
- 1/4 tsp cayenne pepper
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- In large pot of boiling water, cook cabbage just until outer leaves pull away easily from head, removing and draining leaves until all are blanched, about 3 minutes. Cut out thick vein from bottom of each leaf.
- Meanwhile, in large bowl, combine barley, onion, garlic, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Add beef and mix well.
- Place about ½ cup (125 mL) beef mixture on each of 14 cabbage leaves; fold in sides. Beginning from cut end, roll up; repeat with remaining leaves and meat mixture.
- Place rolls, seam side down, snugly in greased 13- x 9-inch (3.5 L) baking dish.
- In bowl, combine sauce ingredients. Pour over rolls. Cover tightly with foil and bake, with rimmed tray underneath, in preheated 350°F (180°C) oven until an instant-read thermometer placed in centre of a roll reads 160°F (70°C), 80 to 90 minutes.
