Stuffed Cabbage Rolls with Barley and Seafood
Main Dishes • Italian
Description
You can use yogurt mixed with crushed garlic and parsley as a sauce.
Ingredients
- Pearl barley 10 oz
- White Cabbage 1 piece
- Peeled Cooked Shrimp 5 oz
- Mussels 5 oz
- Tomatoes 5 oz
- Garlic 4 cloves
- Spanish onions 1 head
- Fresh basil leaves 0 oz
- Parsley 0 oz
- Olive Oil 5 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove any damaged leaves from a hefty head of cabbage, if there are any, and submerge it in a pot of boiling water for a few minutes. Then take it out, cool it under running water, and separate it into individual leaves. You will need twelve leaves for four servings — three cabbage rolls per person.
Step 2
Combine the cooked pearl barley with finely chopped shrimp, mussels, tomatoes, garlic, onion, parsley, basil, and olive oil. Let it steep for a few minutes, then place the mixture on cabbage leaves in such a way that the edges of the leaves can be folded over without the filling spilling out at the first touch. For example, first fold up the bottom part of the leaf, then the two sides, and finally the top part of the leaf.
Step 3
Pack all the cabbage rolls and place them in a steamer. Cover with a lid and steam for ten minutes. Serve hot or cold. By the way, they are just as good when served cold.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!