Barley-Stuffed Cabbage Rolls Recipe

Name: Barley-Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large cabbage leaves; boiling water; 1/2 c. barley; 1/3 c. chopped onion; 1 minced clove garlic; 1 Tbsp. safflower oil; 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained; 1 c. sharp Cheddar cheese, shredded; 1 egg; dash of pepper; 1 1/2 c. water; 1 (6 oz.) can tomato paste; 2 chicken bouillon cubes; 1 tsp. lemon juice; 2 Tbsp. Parmesan cheese, grated

Servings: persons

8 large cabbage leaves
boiling water
1/2 c. barley
1/3 c. chopped onion
1 minced clove garlic
1 Tbsp. safflower oil
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. sharp Cheddar cheese, shredded
1 egg
dash of pepper
1 1/2 c. water
1 (6 oz.) can tomato paste
2 chicken bouillon cubes
1 tsp. lemon juice
2 Tbsp. Parmesan cheese, grated

1
Place cabbage leaves in a large bowl.
2
Cover with boiling water.
3
Set aside. Bring 2 cups of water to a boil in medium saucepan.
4
Stir barley into boiling water.
5
Cover.
6
Simmer about 1 hour or until tender, stirring occasionally.
7
Drain.
8
Cook onion and garlic in oil in skillet until tender.
9
Add spinach.
10
Cook and stir 1 minute.

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 large cabbage leaves, boiling water, 1/2 c. barley, 1/3 c. chopped onion, and more.

Yes, Barley-Stuffed Cabbage Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley-Stuffed Cabbage Rolls

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