Ingredients

Instructions

1. 1

   Rinse the pearl barley and simmer it in the vegetable broth for about 25-30 minutes until tender but slightly chewy. Drain any excess liquid.

2. 2

   While the barley cooks, remove the core from the cabbage head. Place the whole head in a large pot of boiling water for 5-8 minutes until the outer leaves soften and peel away easily.

3. 3

   In a large skillet, heat the butter or oil over medium heat. Sauté the diced onion until translucent, then add the chopped mushrooms.

4. 4

   Cook the mushroom mixture until all the liquid evaporates and the mushrooms are browned, about 10 minutes.

5. 5

   In a large mixing bowl, combine the cooked barley, mushroom-onion mixture, dried marjoram, 1/2 teaspoon of salt, and black pepper. Mix well.

6. 6

   Preheat your oven to 350°F (175°C). In a separate bowl, whisk together the crushed tomatoes, tomato paste, water, and the remaining 1/2 teaspoon of salt.

7. 7

   Assemble the rolls: Place about 2-3 tablespoons of filling onto the base of a cabbage leaf. Fold the sides in and roll tight like a burrito.

8. 8

   Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish.

9. 9

   Pour the remaining tomato sauce over the rolls, ensuring they are well covered.

10. 10

    Cover the dish tightly with foil and bake for 60 minutes until the cabbage is tender.