Local and Seasonal Recipes, Menus and More
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INGREDIENTS 3 cups cooked barley 1 cup cooked mushrooms, finely chopped 1/2 cup fresh parsley, chopped 1 Tablespoon fresh thyme leaves salt and freshly ground pepper to taste 1 Tablespoon olive oil 12 large cabbage leaves, trimmed and steamed until the stem is tender 3 cups of your favorite plain tomato sauce 2 teaspoons dried oregano 1 teaspoon ground coriander 1/4 cup raisins, dark or golden DIRECTIONS Lightly oil an 8 or 9 inch square baking dish. In a large bowl, combine barley with mushrooms, parsley, thyme, salt, pepper and olive oil. Stir to combine completely. Place 1/4 cup of barley mixture onto each cabbage leaf. Fold the stem end over the barley, fold in the sides, then roll into a compact bundle. Place bundles tightly together in a oiled square baking dish. Mix oregano, coriander and raisins into tomato sauce. Pour sauce over stuffed cabbage bundles, covering completely. Cover baking dish with foil. Bake one hour. Serve hot or warm. Cover and refrigerate leftovers. VARIATION: Local grape leaves may be prepared and stuffed just like Stuffed Cabbage Bundles, although rice is a more traditional filling. Be sure leaves are from organic vines. Copyright © 2011 Stefanie Samara Hamblen |
