Vegetarian Stuffed Cabbage

Vegetarian Stuffed Cabbage

1 cup pearl barley
3 cups water
1 head savory cabbage, leaves seperated (original recipe says to use 8 leaves ( but I used the whole head of cabbage)
2 teaspoons canola oil
8 ounces mushrooms, sliced (original recipe says to use cremini mushrooms but I used ordinary white mushrooms)
1 onion, chopped
1 teaspoon soy sauce
3 tablespoons parsley
2 cups marinara sauce
1 cup water
2 teaspoons apple cider vinegar
1 (10 ounce) can tomatoes and green chilies (optional)
1 cup low -fat shredded cheese (optional)

Directions:

1. Combine barley and water in saucepan and bring to a boil over medium high heat. Reduce heat and simmer covered for 30 minutes. Drain.
2. Meanwhile bring a large pot of water to a boil. Add cabbage leaves and return to a boil, cooking for 8-10 minutes. Drain. Rinse under cold running water. Drain. Transfer to cutting board and cut off thick ribs from the base of the cabbage leaves — on some of the leaves I skipped this step.
3. Preheat oven to 350-degrees F. Spray 9 x 13 pan with Pam.
4. In a skillet heat oil and add mushrooms and onion, cook stirring for 5-8 minutes or until softened. Stir in soy sauce and cook for another 3-5 minutes. Stir in barley and parsley. Remove from heat and cool slightly.
5. Put mixture in a food processor and pulse until chopped — you will probably have to work in batches.
6. Place 1/2 cup of the marinara sauce in bottom of baking dish.
7. Place 1/3 cup of filling in each cabbage leaf and fold in sides of leaf over filling and roll up.
8. Place rolls seam side down in baking dish.
9. In a large measuring cup or bowl stir together remaining marinara sauce (1 1/2 cups), water and vinegar. Pour over cabbage rolls.
10. Cover and bake for 1 1/2 hours.
11. What I did because of didn’t estimate the time right is I refrigerated the pan covered and the next day added 1 can of tomatoes and some leftover WW cheese (not sure of the amount) — cooked at 350 for 30 minutes or so.

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