Cabbage rolls are a staple in many Eastern European cuisines. We decided to create this favourite food by adding pearl barley, a whole grain that carries a nutty and chewy texture that compliments the flavourful pork and onion filling. Try our Barley and Pork Cabbage Rolls today!
Yield: 12 cabbage rolls
Prep time: 25 minutes
Cooking Time: 75-90 minutes
- 1 head green cabbage
- 1 cup pearl barley
- 3 cups of water
- 1 lb ground pork (or ground turkey)
- 2 small onions diced
- 3 cloves garlic minced
- 1/2 teaspoon dill weed
- 3 tablespoons fresh parsley
- salt & pepper to taste
- 1 can diced tomatoes (14 oz) undrained
- 1 egg
- 1/3 cup tomato sauce
- 1 can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
Pearl barley is a versatile whole grain that is easy to add to many recipes. Try to make our No-Stir Barley Rissotto for dinner tonight!
Place barley, water in a saucepan and bring to boil. Reduce to low heat and let simmer for approximately 20 – 25 minutes. Barley is cooked when it is soft and chewy.
Cut approximately 1/4″ off the bottom of the cabbage head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Remove from heat and let cool. Peel off the softened leaves.
Preheat oven to 350 degrees.
Brown pork and onion in a saucepan. Add garlic, dill weed, parsley. Remove from heat and add to a large mixing bowl.
Add barley, diced tomatoes, 1/3 cup of tomato/pasta sauce, salt & pepper to mixing bowl. Stir in egg.
Mix tomato sauce and tomato soup in a separate bowl. Spread a very thin layer of the tomato sauce mixture into a cooking pan.
Lay removed cabbage leaves on a flat surface and add filling to the centre of the leaf- add just enough to fill the leaf full when rolled up, but not enough to have it fall out the sides or prevent the leaf from being rolled.
Fold in sides towards the centre of lead and roll the cabbage up. Place seam side down in the pan.
Repeat with all leaves.
Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.