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Thursday, April 7, 2011

Barley Stuffed Cabbage Rolls


Jacques Pepin recipes equals great food - one problem sometimes a plethora dirty pots and pans.  This recipe is no exception.  Pots and pans and I added the pressure cooker too.  I of course started the recipe without realizing once everything was ready and put together baking time was 1 hour and 20 minutes.  Nine pm dinner not a good idea, whereas pressure cooker time of 6 minutes high pressure and then slow release of 7 minutes, great idea. 

Fabulous and the barley was a delightful surprise.  Even the onion hater liked it and the next day it was better then the first.

Barley-Stuffed Cabbage Rolls
from Jacques Pepin
Jacques Pepin's Table
adapted

1/2 cup pearl barley
9 1/2 cup water
1 head of cabbage
1 1/2T olive oil
6 garlic cloves minced
3T cider vinegar
1 pound lean organic ground beef
1/2t fresh ground pepper
1/2 t dried dill
1/2t caraway seeds
4 sprigs of thyme

Cider-Tomato Sauce
1 cup organic tomato sauce
2 1/2 cups organic chicken stock
1T brown sugar
1T cider vinegar

~ place barley in 1 1/2 cup water
~ bring to a boil, reduce heat and cover 30 minutes until tender
~ drain excess water
~ core cabbage and reserve core
~ bring 8 cups of water to a gentle boil
~ place cabbage into water and bring back to boil 6 to 8 minutes
~ carefully remove leaves one by one and place in strainer
~ heat oil in skillet medium high heat
~ when oil is hot add onion stirring occasionally 2 minutes
~ cut core and some of the smaller leaves into 1/2 inch pieces
~ add garlic to onions
~ stir and immediately add the cabbage pieces and vinegar
~ cook over medium heat 8 - 10 minutes or until cabbage is wilted
~ cool mixture in large bowl
~ once the mixture has cooled add barley, meat, dill and caraway and mix together
~ combined all sauce ingredients in pressure cooker pot and heat medium until blended and add thyme sprigs
~ lay cabbage leaves out
~ roll meat into meatballs and roll into cabbage leaves
~ place cabbage rolls into sauce
~ close lid and bring to high pressure 6 minutes and allow slow release 7 minutes

1 comment:

  1. I have been making Jacques' stuffed-cabbage for many years. It is the best!!! A real crowd-pleaser. Sometime I substitute red, yellow and orange sweet peppers. Other times: Zucchini blossoms.

    ReplyDelete

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