RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Stuffed Cabbage with Barley - meat, pareve
I found this recipe hidden in a NY Times archive and knew I had to share it. I haven't made it, but it certainly offers a different take on the usual stuffed-cabbage filling. I'd imagine barley could successfully substitute for rice in a meat stuffing, also. Ruth BARLEY-FILLED CABBAGE IN PICKLED TOMATO SAUCE ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Time: 2 hours 7 tablespoons olive oil 1 large onion, diced 42 ounces canned crushed tomatoes 1 orange, peeled and chopped 1 cup honey 1/2 cup apple cider 1/2 cup cider vinegar 1-1/2 cups raw barley Salt and freshly ground black pepper 1 extra-large cabbage head 1 onion, thinly sliced 1-1/2 teaspoons mustard seed 2 teaspoons Dijon mustard 1/4 cup champagne vinegar or cider vinegar 2 cups chicken or vegetable stock 1. Prepare pickled tomato sauce: In medium saucepan heat 2 tablespoons olive oil over low heat; add diced onions. Cook until onions are translucent. Add tomatoes, orange, honey, apple cider and cider vinegar. Simmer until thickened, about 40 minutes. 2. While sauce is simmering, prepare barley: in a medium skillet heat 2 tablespoons olive oil over low heat, and add raw barley. Toast barley, stirring constantly, until it's lightly browned and has a nutty aroma, about 5 minutes. Cool in pan. Remove 1/2 cup barley, and grind in spice grinder until powdery. Place ground barley in small saucepan and add 1 1/2 cups water. Place over medium-low heat, and cook, stirring constantly, until mixture has consistancy of porridge, about 7 minutes. Season with salt and pepper to taste; set aside. 3. Add 3 cups of water to barley in skillet, and bring to boil over high heat. Reduce heat to low, and simmer uncovered until barley is tender and water has evaporated, about 20 minutes. Remove from heat; set aside. 4. Remove 12 outer leaves from cabbage, being careful not to tear them. Set aside. Thinly slice remaining cabbage to make about 2 quarts. In large (14-inch or larger) saute pan, heat 3 tablespoons olive oil over medium-high heat, and add sliced cabbage and onions. Saute until well browned, about 15 minutes. Stir in mustard seeds and Dijon mustard. Add champagne or cider vinegar and stock; stir well to deglaze. Cook until cabbage is soft and liquid has evaporated, about 15 minutes. Add both barley mixtures to cabbage; toss to blend thoroughly. 5. Bring large pot of salted water to boil, and set aside bowl of ice water and 9-by-12 baking pan. Blanch the whole cabbage leaves in boiling water until tender, 3 to 4 minutes, then transfer to ice water. Preheat oven to 375 degrees. 6. To assemble cabbage rolls: spread half the tomato mixture in the baking pan. Place a single leaf on a work surface, and trim off thick stem. Place about 1/3 cup cabbage-barley filling in the center, fold sides over, and roll up leaf. Place seam side down in baking pan. Repeat to make 8 rolls, using extra leaves to patch tears, or to extend too-small leaves. Top rolls with remaining tomato sauce, and cover pan with foil. Bake until rolls are tender, about 50 minutes. Yield: 4 servings. New York Times April 8, 1998
