MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balupki (Barley Stuffed Cabbage Rolls)
Categories: Stuffed veg, Vegetarian
Yield: 1 Batch

1 lg Green cabbage head; cored
1 tb Olive oil -OR-
1/4 c Water
1 c Onion; grated
1 md Carrot; grated
3 c Water
1 1/4 c Pearl barley
8 oz Tempeh,
- steamed, finely chopped
2 tb Fresh parsley; minced
1/4 ts Ground allspice
Salt
Black pepper; freshly ground
28 oz Can crushed tomatoes
1/4 c Cider vinegar
1 tb Natural sugar

Place the cabbage on a steamer rack set in a large pot. Add 2 to 3" of
water, cover, and bring to a boil over high heat. Reduce the heat to
medium and cook until the outer leaves are softened, about 10
minutes. Remove from the pot and let cool. Carefully remove the
tender leaves and set aside.

Return the cabbage head to the steamer and cook, covered, to soften
the remaining leaves, about 5 minutes. Remove from the steamer and
let cool. Peel off the leaves and set aside with the others. You will
need 14 to 16 leaves.

Heat the olive oil or water in a large skillet over medium heat. Add
the onion and carrot, cover, and cook until tender, about 10 minutes.

Meanwhile, bring the 3 cups of water to a boil in a medium sized
saucepan over high heat. Salt the water, then add the barley. Reduce
the heat to medium and simmer until just tender, about 10 minutes.
Drain well and place in a large bowl. Add the tempeh, onion mixture,
parsley, allspice, and salt & pepper to taste. Mix well.

Preheat the oven to 350?F. Lightly oil a shallow baking dish. Place 1
cabbage leaf, rib side down, on a flat work surface. Place
approximately 1/3 cup of the stuffing mixture in the center of the
leaf. Roll up the leaf around the stuffing, tucking in the sides as
you roll. Repeat the process with the softened leaves until all of
the filling is used. Arrange the cabbage rolls, seam sides down, on
the prepared dish.

Combine the tomatoes, vinegar, and sugar in a medium bowl. Season to
taste with salt & pepper and stir to mix. Pour the sauce over the
cabbage rolls. Cover and bake until tender, about 45 minutes. Serve
hot.

Recipe by Vegan Planet by Robin Robertson

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