Sunday, March 6, 2011

Barley Stuffed Cabbage Rolls

Well friends, I have been revisiting quite a few of my favorite recipes recently so have not had too many new ideas to post. However I did try out this new cabbage roll recipe that I was able to spice up and turn into a recipe worth keeping.

I don’t come across too many recipes that require pot barley so I was eager to see how this would turn out. I might suggest adding some grated carrot or replacing the scallions with a diced medium onion to increase the flavor. Also if you do not partially drain the tomatoes you are going to have a soupy mess like I did!

The easiest method I have found for removing cabbage leaves is to cut out the butt of the cabbage and to steam the head in boiling water and gently remove each leave with a pair of tongs.

  • 12 medium cabbage leaves
  • 4 cups water
  • 1/2 cup pearl barley
  • 2 tbsp chopped Italian parsley
  • 2 garlic cloves, minced
  • 4 cups canned diced tomatoes, partially drained
  • 4 tbsp red wine vinegar
  • 1/2 tsp dried oregano and basil
  • 1 large zucchini, diced
  • 3 scallions, sliced
  • 1 cup cottage cheese
  • 1 cup mozzarella cheese, grated (optional)
  • 1/2 cup Parmesan, grated
  • 1 tbsp brown sugar
  • fresh ground salt and pepper
  1. Bring the measured water to a boil in a medium pot. Add the barley, cover and simmer for 45 minutes, until the liquid has been absorbed.
  2. Meanwhile, preheat the oven to 375°. Place two cups of tomatoes, garlic, 1tbsp parsley, vinegar, oregano and basil into a food processor and process until smooth.
  3. Heat 1 tbsp grapeseed oil in a large frying pan. Add the zucchini and the remaining parsley and cook, stirring frequently, for 3 minutes. Add the scallions and cook briefly, then add the tomato puree mixture. Cook until heated through.
  4. Add the cooked barley to the tomato and zucchini mixture and season to taste with salt and pepper. Remove from heat.
  5. Lightly brush a baking dish with oil. Place a few teaspoons of cottage cheese onto a cabbage leaf followed by a spoonful of the barley mixture and finish off with a sprinkle of mozzarella cheese. Tuck in sides and roll up and place seam down in baking dish. Repeat with remaining cabbage leaves.
  6. Sprinkle the brown sugar over the cabbage rolls and pour remaining tomatoes on top and sprinkle with Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake for another 5-10 minutes or until cheese has melted.


  1. I have just spent the past 20 minutes reading all your posts. I love your blog! Thanks for the inspiration :)

  2. This sounds tasty and using barley like this rather than in a soup will help us get through the coming Winter months! Great recipe.

  3. Thank you for visiting! Both of you have very impressive blogs. I will be revisiting them for sure!