Meatless (or not) Barley Cabbage Rolls

Instructions

1. 1

   In a saucepan, bring the broth and barley to a boil. Cover and simmer gently for about 1 hour or until the barley is tender. Set aside.

2. 2

   With the rack in the middle position, preheat the oven to 180 °C (350 °F).

3. 3

   With a knife, thin out the central stem at the base of each cabbage leaf.

4. 4

   In a large pot of salted boiling water, blanch the cabbage leaves until tender, about 5 minutes. Cool into ice water and drain. Set aside.

5. 5

   In a large skillet, brown the mushrooms, onion, and bell pepper in the oil. Season with salt and pepper. Add the zucchini and garlic and sauté for about 2 minutes. Deglaze with the wine and reduce until almost dry. Add the cooked barley. Adjust the seasoning. Cool and stir in the egg.

6. 6

   Spread 250 ml (1 cup) of tomato sauce at the bottom of a 33 x 23-cm (13 x 9-inch) baking dish. Set aside.

7. 7

   For each cabbage leaf, place about 125 ml (1/2 cup) of the barley mixture in the centre and close to thoroughly trap the mixture in the rolls. Place them side-by-side in the baking dish. Cover with the remaining sauce and sprinkle with the cheese. Cover with a sheet of aluminum foil and bake about 1 hour.