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Cabbage Rolls Recipe

Cabbage Rolls Recipe - 20 rolls


1 cup dry pearl barley

4 cups water

1 cup Beef stock

1 pound extra-lean ground round

1/4 teaspoon black pepper

1/2 teaspoon or less salt

1/2 teaspoon marjoram

1/4 teaspoon garlic powder

1 egg, beaten

3/4 cup skim evaporated milk

1 head cabbage


Soak barley several hours or overnight in 4 cups water. Pour barley with soaking liquid and stock in a medium saucepan, bring to a boil. Reduce heat. Cover and simmer 45 minutes, or until barley is tender and liquid is absorbed. In a nonstick skillet, brown ground round. Drain on paper towels. Season with pepper, salt, marjoram and garlic powder. Toss with barley, egg and milk. Cool to room temperature. Carefully separate cabbage leaves from head. Cut off tough stem ends. In a covered steamer basket over boiling water, steam cabbage leaves 2-3 minutes, or until leaves just begin to soften. Drain. Pat dry. Fill each cabbage leaf with 1-2 tablespoons meat and barley mixture. Fold top and bottom ends of leaves toward center. Fold each side toward center, as if wrapping a square package. Secure with a toothpick. In a covered vegetable steamer basket or a bamboo steamer basket over boiling water (make sure water level is below rack), steam cabbage rolls 2-3 minutes, or just until meat and barley mixture is hot.

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