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1. Cook BARLEY, preferably in broth for flavor. To get 1-1/3 cup you need to start with a little over 1/2 cup. Be careful in the later stages as barley burns to the bottom of the pan very easily.
2. Core CABBAGES. It is very important to remove the core completely so boiling water can get at the stem ends of the leaves.
3. Bring plenty of water to a boil in a large pot. Put in one of the Cabbages and hold it down with a wooden spoon in the core hole until the air has bubbled out. Cook over high heat for 4 to 5 minutes. Hoist it out, cool it enough to handle and carefully peel off as many leaves as are soft enough to peel off. Return to the boiling water and cook for another 3 to 4 minutes. Peel again until the leaves are getting too small to stuff. Now do the other cabbage. Note: if you have leaves that are not quite cooked and have opaque areas, jut plunge them back in the boiling water for a minute.
4. Take some of the damaged Outer Leaves or leaves too small to stuff, squeeze dry and chop fine to make about 1/2 cup to add to the stuffing.
5. Grind Beef and mix together with the Chopped Cabbage and All * Items
6. Take each Cabbage Leaf and shave off the thickest part of the stem to make it more flexible.
7. Set a leaf on the cutting board and spoon on 2 to 3 T of the stuffing mix about an inch in from the stem end. Roll the stem end over the stuffing, then fold in the left and right sides. Finish rolling and set aside, seam side down. Repeat until you run out of stuffing or leaves.
8. Preheat the oven to 350°F/175°C.
9. Melt Butter and mix with Molasses and Salt.
10. Arrange rolls in a baking dish or casserole they will fit into fairly tightly. Brush the tops evenly with the Coating Mix. Pour 1/3 c Water around the rolls.
11. Slide the baking dish into the preheated oven and bake at 350°F/175°C for about 1-3/4 hours. When the tops of the rolls have browned nicely, baste occasionally with juice from the dish (a bulb baster works well here). Add boiling water if necessary to keep the dish from drying out.