Stuffed cabbage with pearl barley and vegetables

Stuffed cabbage with pearl barley and vegetables

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Ingredients for making cabbage rolls with pearl barley and vegetables

Ingredients for the preparation of cabbage rolls with pearl barley:

  1. Pearl barley 1 cup
  2. Cabbage 1 head
  3. Onion 1 pc.
  4. Mushrooms 250 g
  5. 1 carrot
  6. Greens (dill, parsley) bunch
  7. Cooking Oil
  8. Salt to taste
  9. Ground black pepper to taste
  10. Dried basil to taste
  11. Ground coriander to taste

For the sauce

  1. Sour cream 300 ml
  2. Dill green 2 branches
  3. Garlic 2-3 cloves
  • Main Ingredients Cabbage, Pearl Barley
  • Serving 3 servings


Crockery, Knife, Cutting board, Pan, Frying pan, Cauldron, Hammer for beating, Colander or slotted spoon

Cooking cabbage rolls with pearl barley and vegetables:

Step 1: Process the cabbage.

Cabbage leaves are an integral wrapper for almost all cabbage rolls. And in order to properly separate them from the head, you need to observe some subtleties. Cut the stalk carefully so as not to damage the leaves. In the stump harmful substances accumulate, but we do not need them. You can’t just tear off the necessary number of sheets from the remaining head of cabbage, when they are fresh, they are very fragile and easily break. So you need to make them softer and more pliable. Best for this. blanching - processing the product with boiling water or steam. We shift the cabbage into the pan, pour boiling water and blanch for 10-15 minutes. The leaves should become soft and easily separated from the head of cabbage. But do not digest cabbage, otherwise the leaves will tear. The final touch - beat off with a kitchen hammer the junction of the sheet with the head of cabbage - it is very hard, and this does not suit us.

Step 2: Cook the barley.

We rinse the pearl barley several times with clean hot water until the water remains clear. We transfer the barley to the pan, add cold water, bring the water to a boil over high heat, and then cook the cereal over medium heat for 20 minutes. When the cereal is ready, it is necessary to dry it - we throw it back onto a slotted spoon or colander, and let the water drain.

Step 3: Fry the vegetables for the filling.

To emphasize the taste of barley in cabbage rolls, and saturate it with additional aromas, add vegetables to the filling. First, all vegetables must be washed and peeled. We grind them as follows - chop the onion, cut the raw mushrooms into small cubes, carrots or three on a coarse grater or cut into cubes. We spread onions, carrots and mushrooms in a pan, add vegetable oil and fry for 15-20 minutes until cooked. If you use champignons as mushrooms, then you can spend less time on roasting, as they cook faster compared to forest mushrooms. And forest mushrooms always before cooking, it is advisable to pre-boil in salted water.

Step 4: Prepare the filling, sauce and form the cabbage rolls.

We mix pearl barley and fried vegetables, mix thoroughly, add salt and spices to taste. Finely chop the herbs and add to the filling. In order for cabbage rolls to be even more flavorful, they must be stewed not in broth and water, but in sauce. There are many options for sauce for cabbage rolls, but today we’ll try this: mix sour cream, chopped herbs and crushed garlic. Salt and mix. You can try and adjust to your taste. On a spread cabbage leaf, spread about a tablespoon of the filling. And then we fold the sheet with an envelope or tube - as you like best. So do with all the leaves until the filling is over.

Step 5: Stew cabbage rolls.

A cauldron or a pan with a thick bottom is best suited for stewing, which must be covered with 2-3 cabbage leaves to prevent burning. On top of the sheets we spread the cabbage rolls tightly to each other. Pour stuffed cabbage with sauce, if it seems to you that it is too thick, you can add a little water. But do not confuse - we are not cooking soup. Over high heat, bring the sauce to a boil, and then reduce the heat to a slow one, close the cauldron with a lid and simmer the cabbage 20-30 minutes.

Step 6: Serve the cabbage rolls.

Ready-made cabbage rolls should be served hot, decorated with a sprig of greens, with stewing sauce or sour cream. Enjoy your meal!

Recipe Tips:

- - To barley cooked faster, it must be soaked, preferably all night. For soaking, we select hot water at the rate of 1 liter of water per 200 g of cereal.

- - Stewing time for cabbage rolls depends on the cabbage leaves, if the cabbage is young, then it will take less time to stew. Periodically check the preparedness of cabbage rolls so that they do not fall apart.

- - To maintain skin elasticity, it is necessary to eat pearl barley 2-3 times a week. Barley stuffed cabbage is great for this. Dietary option eliminates sour cream sauce.

- - Spices for the filling can be absolutely anything. Mint and thyme are good.

- - Do not put too much stuffing in the stuffed cabbage, otherwise the cabbage leaf may break.


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