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1
Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
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2
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 -- on some of the leaves I skipped this step.
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3
Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
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4
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.
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5
Put mixture in a food processor and pulse until chopped -- you will probably have to work in batches.
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6
Place 1/2 cup of the marinara sauce in bottom of baking dish.
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7
Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
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8
Place rolls seam side down in baking dish.
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9
In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
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10
Cover and bake for 1 1/2 hours.
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11
What I did because of didn't estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) -- cooked at 350 for 30 minutes or so.
