Stuffed Cabbage Rolls with Barley and Seafood

Main Dishes | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

You can use yogurt mixed with crushed garlic and parsley as a sauce.

Ingredients

Pearl barley - 10.6 oz
White Cabbage - 1 piece
Peeled Cooked Shrimp - 3.5 oz
Mussels - 3.5 oz
Tomatoes - 3.5 oz
Garlic - 4 cloves
Spanish onions - 1 head
Fresh basil leaves - 0.7 oz
Parsley - 0.4 oz
Olive Oil - 3 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove any damaged leaves from a hefty head of cabbage, if there are any, and submerge it in a pot of boiling water for a few minutes. Then take it out, cool it under running water, and separate it into individual leaves. You will need twelve leaves for four servings — three cabbage rolls per person.

Step 2

Combine the cooked pearl barley with finely chopped shrimp, mussels, tomatoes, garlic, onion, parsley, basil, and olive oil. Let it steep for a few minutes, then place the mixture on cabbage leaves in such a way that the edges of the leaves can be folded over without the filling spilling out at the first touch. For example, first fold up the bottom part of the leaf, then the two sides, and finally the top part of the leaf.

Step 3

Pack all the cabbage rolls and place them in a steamer. Cover with a lid and steam for ten minutes. Serve hot or cold. By the way, they are just as good when served cold.