Main Dishes
Stuffed Cabbage
Stuffed Cabbage
Serves: 4 Prep Time: 60 minutes Total Time: 150 minutes
A hearty and delicious main-course for the holiday Meal. It even tastes good heated up as a left-over.


1 cup pearl barley 4 tbls unsalted butter, plus additional for gresing pan 3 cups water 1 head savory cabbage, leaves seperated 2 teaspoons canola oil 8 ounces cremini mushrooms, sliced 1 each onion, chopped 1 teaspoon soy sauce 3 tablespoons parsley 2 cups marinara sauce 1 cup water 2 teaspoons apple cider vinegar


Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain. Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves. Preheat oven to 350-degrees F. Spray 9 x 13 pan with oil. In a skillet heat oil and add mushrooms and onion. Cook, stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly. Put mixture in a food processor and pulse until chopped. Pour 1/2 cup of the marinara sauce in bottom of baking dish. Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up. Place rolls seam side down in baking dish. In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls. Cover and bake for 1 1/2 hours.

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