Cabbage Rolls (Golabki)

Ingredients

• 1 cup barley
• 5 cups ground meat (i.e. turkey, beef, veal or pork)
• 2 cups mushrooms, chopped
• 1 large onion, finely chopped
• marjoram, to taste
• salt and pepper, to taste
• soy sauce (optional)
• 2 large cabbage
• 3 (680 ml) cans tomato sauce

Directions

1. 1

   Fry onion, add mushroom and spices and cook until softened.

2. 2

   Cook barley according to package directions.

3. 3

   Mix fried vegetables with raw meat and cooked barley. If using, add soy sauce to taste.

4. 4

   Boil whole head of cabbage in hot water until leaves turn transparent and soften. Remove leaves, one layer at a time and trim off hard area near the core.

5. 5

   Layer cabbage leaves on bottom of lasagna dish (I use the ones that fall apart or are too small to roll).

6. 6

   Fill cabbage leaf with filling, roll up and place seam side down on top of cabbage leaves in lasagna dish.

7. 7

   If serving same day, pour tomato sauce over cabbage rolls and bake at 350F for approximately 40 minute.

8. 8

   If making ahead, bake without tomato sauce at 350F for 20-30 minutes. Day of serving, pour tomato sauce over cabbage rolls and bake for another 20 minutes.