Golobki Barley And Mushroom Stuffed Cabbage With Sour Cream And Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Boil cabbages until leaves are falling off. Remove leaves from water as they peel off and set aside.
• Melt margarine in a large skillet. Cook onions in margarine until translucent, 5 to 7 minutes.
• Mix cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper in a bowl.
• Take a cabbage leaf, lay it flat, and trim the thickest part towards the bottom of the leaf to make it easier to roll; repeat with all leaves. Take the darker outside leaves and line the bottom of the roasting pan with them.
• Scoop a portion of the beef meat mixture into a leaf and wrap the leaf around the mixture, enveloping the meat completely. Repeat until all of the beef mixture is used. Arrange the stuffed cabbage leaves into the roasting pan. Top with any remaining cabbage leaves. Cover the roasting pan with aluminum foil.
• Bake in preheated oven for 1 hour 45 minutes. Remove aluminum foil, peel back the top layer of extra cabbage leaves, and pour golden mushroom soup over the stuffed cabbage leaves. Replace top cabbage leaves, return roasting pan to oven, and continue baking until the soup is hot, about 15 minutes.

Steps:

• Cut the core from the cabbage. Bring a very large amount of water to a boil in a deep stockpot and carefully drop the whole head of cabbage into the boiling water. Parboil for 10 to 15 minutes, until leaves are soft and pliable. Remove head of cabbage from water with a two-pronged fork inserted into the coring hole, with a wide spatula for supporting the bottom. Drain and let cool.
• When cabbage has cooled, carefully separate the leaves and stack them together. With a small, sharp knife cut and remove an inverted "V" out from the thick part of the ribs, so the leaves will lie flat.
• Melt the butter in a nonstick pan and saute the onions until wilted Add the mushrooms and barley and cook for 3 minutes. Add lemon juice through parsley and cook for 1 minute, then set aside to cool.
• Spoon about 1 tablespoon of the filling onto the center of each cabbage leaf; smaller leaves take less, larger leaves take more. Fold the sides of each leaf over the filling first, then roll up from the cut stem side to enclose the filling, like making a loose burrito. Do not over-fill, or roll too tightly, or they will burst from the expansion while cooking!
• Place the rolls seam-side-down in one layer in a large skillet or saute pan with deep sides. Slowly pour the hot stock around the rolls, cover, and simmer over very low heat for 1 hour and 15 minutes.
• Remove the rolls and place them in one layer on a serving platter and keep them warm while preparing the sauce.
• Pour the remaining cooking liquid into a cup; there should be about 1/3 cup. Strain the liquid, wipe out the skillet, and return the strained liquid to it. Stir in the sour cream and the dill. Cook over very low heat, stirring, for 2 minutes. Spoon the sauce over the cabbage rolls and serve at once.