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Cabbage Barley: Submitted by: Francine | Date Added: 20 Sep 2014
Listed in: Crockpot / Crockpot - Beef

750 ml (3 cups) vegetable broth or chicken

2 pounds ground beef

1 cup pearl barley

12 large leaves of Savoie cabbage (or regular cabbage)

227g mushrooms, diced

1 large onion, finely chopped

1 red pepper, seeded and diced

2 c. tablespoons olive oil

1 zucchini, diced

3 cloves garlic, minced

1/2 cup white wine

3 cups tomato sauce, homemade or store

Salt and pepper

Cooking Instructions

Preheat oven to 180 ° C (350 ° F).
Using a knife, cut the centre of the cabbage to easily remove the cabbage leaves.
In a large pot of salted, blanch the cabbage leaves until tender, about 5 minutes in boiling water. Plunge into ice water and drain. Reserved.
In a large frying pan, brown the mushrooms, onion and bell pepper in oil. Salt and pepper. Add the zucchini, garlic and sauté for about 2 minutes. Deglaze with wine and reduce until almost dry. Add the barley. Cook 2 minutes.

In a large bowl, place the beef and mix cooked ingredients.

Spread 1 cup tomato sauce in bottom of baking dish about 33 x 23 cm (13 x 9 inches).
For each cabbage leaf, place about 125 ml (1/2 cup) of the mixture in the center and close it well. Place them side by side in the baking dish. Ad the rest of the sauce. Cover with a sheet of aluminum foil and bake for about 2 hours.

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Cabbage Barley
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