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Barley Stuffed Cabbage Rolls Recipe
|Uncooked wild rice||1⁄8 Cup (2 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Vegetable broth/Chicken broth||1 Cup (16 tbs)|
|Barley||1⁄2 Cup (8 tbs) (Regular)|
|Fennel bulb||1 Small, chopped|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Snipped thyme/1/2 teaspoon dried thyme, crushed||1 Tablespoon|
|Chopped walnuts||1⁄4 Cup (4 tbs), toasted|
|Cabbage leaves||8 Large|
|Low sodium tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Brown sugar||1 Tablespoon|
|Bottled hot pepper sauce||3 Dash|
Serving size: Complete recipe
Calories 2894 Calories from Fat 437
% Daily Value*
Total Fat 49 g76%
Saturated Fat 5.9 g29.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2096.4 mg87.4%
Total Carbohydrates 580 g193.2%
Dietary Fiber 227 g907.9%
Sugars 272.1 g
Protein 125 g250.1%
Vitamin A 414.7% Vitamin C 4486.9%
Calcium 314.9% Iron 237.8%
*Based on a 2000 Calorie diet
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.
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.