Barley Stuffed Cabbage Rolls Recipe
Ingredients
| Wild rice | 1/8 Cup (16 tbs), uncooked | |
| Water | 1 3/4 Cup (16 tbs) | |
| 1 cup vegetable broth or chicken broth | ||
| 1/2 cup regular barley | ||
| Fennel bulb | 1 Small, chopped | |
| Shredded carrot | 1/2 Cup (16 tbs) | |
| 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed | ||
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| Cabbage leaves | 8 Large | |
| 2 8-ounce cans low-sodium tomato sauce | ||
| Brown sugar | 1 Tablespoon | |
| Few dashes bottled hot pepper sauce | ||
Directions
Rinse wild rice with cold water; drain.
In a medium saucepan combine the 1 3/4 cups water and the broth.
Bring to boiling.
Stir in rice and barley.
Return to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Stir in fennel, carrot, and thyme.
Simmer, covered, for 10 to 15 minutes more or until rice and barley are tender; drain.
Stir in walnuts.
Meanwhile, fill a large Dutch oven with water.
Bring to boiling.
Cut out center veins from cabbage leaves, keeping each leaf in one piece.
Immerse leaves, 4 at a time, into the boiling water for 2 to 3 minutes or until leaves are limp.
Drain well.
Place about 1/2 cup of the rice mixture on each cabbage leaf; fold in sides.
Starting from an unfolded edge, carefully roll up each leaf.
For sauce, in a medium bowl stir together the tomato sauce, brown sugar, and hot pepper sauce.
Spoon about 3/4 cup of the sauce into a 2-quart square baking dish.
Place cabbage rolls in dish.
Spoon remaining sauce over cabbage rolls.
In a medium saucepan combine the 1 3/4 cups water and the broth.
Bring to boiling.
Stir in rice and barley.
Return to boiling; reduce heat.
Simmer, covered, for 30 minutes.
Stir in fennel, carrot, and thyme.
Simmer, covered, for 10 to 15 minutes more or until rice and barley are tender; drain.
Stir in walnuts.
Meanwhile, fill a large Dutch oven with water.
Bring to boiling.
Cut out center veins from cabbage leaves, keeping each leaf in one piece.
Immerse leaves, 4 at a time, into the boiling water for 2 to 3 minutes or until leaves are limp.
Drain well.
Place about 1/2 cup of the rice mixture on each cabbage leaf; fold in sides.
Starting from an unfolded edge, carefully roll up each leaf.
For sauce, in a medium bowl stir together the tomato sauce, brown sugar, and hot pepper sauce.
Spoon about 3/4 cup of the sauce into a 2-quart square baking dish.
Place cabbage rolls in dish.
Spoon remaining sauce over cabbage rolls.
Chef
