“This sounds perfect for fall.”
1hr 50mins

Ingredients Nutrition


  1. Cook barley according to package directions.
  2. Pull off and discard any wilted or coarse outer cabbage leaves.
  3. Cut out core to a depth of about 3 inches.
  4. Parboil cabbage in a large kettle of salted boiling water for about 15 mins, or until leaves are soft enough to be pliable.
  5. Carefully cut out the tough part of the rib from each leaf.
  6. Saute onion in shortening until soft. Add mushrooms and lemon juice; saute 3 minutes
  7. Season with paprika, salt and pepper. Add cooked barley and parsley and mix well.
  8. Spoon 1 or more large spoonfuls of stuffing onto each leaf, the exact amount depending on the leaf's size.
  9. Roll up and fold in edges to securely enclose stuffing. Secure with toothpicks or tie with string.
  10. Place in a kettle. Cover with bouillon and cook slowly, covered, about 1 1/2 hours, or until leaves are tender.
  11. Remove stuffed leaves and keep warm. Stir flour into drippings and cook, stirring, until smooth.
  12. Add sour cream and dill and heat through. Pour sauce over stuffed leaves.

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