Barley, cooked (2)
Beef, lean ground
Make - (3 hr - 1 hr work)
See the Photo Gallery
for pictorial instructions.
- 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.
- Core CABBAGES. It is very important to remove the core
completely so boiling water can get at the stem ends of the leaves,
and for ease of stripping off the leaves.
- Bring plenty of water to a boil in a pot tall enough to completely
submerge a Cabbage. Stir in Vinegar and Salt. Lower
one of the Cabbages in (Carefully - see Note-3)
and hold it down with a wooden spoon in the core hole for about 5
minutes. Swish it around a bit, and when the outer two leaves start
to drift away, it's ready. With the burner still on high, hold the
Cabbage steady with the wooden spoon. Take tongs and start peeling
away the outermost leaves. Hold each by the stem, gently shaking it
loose and lifting it out. Peel until the leaves are getting too small
to stuff. Lift out the remaining cabbage and set it aside. Now do the
other Cabbage. Keep the small and torn leaves and some of the water
- Place each softened cabbage leaf outside up on your cutting board and
shave the thick central rib thinner to make the leaf more flexible (see
- 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
- Grind Beef. Mix together with the Chopped Cabbage
and all Stuffing items
- Place each leaf inside up, and place a gob of stuffing (be generous,
this isn't hors d'oeuvres) near the stem end. Give it one turn, Fold
the sides in and roll up. Keep chilled until ready to cook.
- Preheat the oven to 350°F/175°C.
- Melt Butter and mix with Molasses and Salt.
- Select a baking dish or casserole the rolls will fit into fairly
snuggly, but not jammed. Line the bottom of the dish with some of the
small or torn cabbage leaves. Arrange rolls, then pour in about 1/3 cup
of the Cabbage Water around the rolls. Brush the tops of the
rolls evenly with the Coating Mixture.
- 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.