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1
In a medium stockpot, bring water and salt to a boil.
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2
Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package).
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3
Drain and set aside.
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4
In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
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5
In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings.
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6
Mix thoroughly and divide into 12 even portions.
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7
Place each portion on stem end of a cabbage leaf and roll up tightly.
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8
Fasten with a toothpick.
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9
Place rolls in a greased baking dish (13 by 9 by 2 inches).
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10
Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.
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11
Heat butter and lemon juice.
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12
Pour over rolls and sprinkle with paprika then serve.
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13
*Chef notes that lamb can be used instead of beef, in which case substitute tarragon for oregano.
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14
White or brown rice can be substituted for barley.
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15
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens.
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16
Therefore, the Food Network cannot attest to the accuracy of any of the recipes
