Avril Supermarché Santé

View Our Recipes Print

Barley cabbage rolls

Preparation time: 30 minutes

Cooking time: 1 hour 10 minutes

Servings: 6



  1. Cook barley in vegetable broth, 45 minutes to 1 hour, or until tender.
  2. Blanch cabbage leaves in boiling salt water, cool in an ice bath. Drain.
  3. Sautee mushrooms, onion and red pepper in oil.
  4. Season, add zucchini and garlic. Cook 2 more minutes.
  5. Deglaze pan with white wine, let simmer down until almost dry.
  6. Close heat. Transfer vegetables to back to pan, adding barley. Let cool down before adding egg. Mix well.
  7. Preheat oven at 350°F.
  8. Spread 1 cup tomato sauce in a 13″x9″ oiled baking dish.
  9. Fill each cabbage leaf with 1/2 cup barley filling. Roll tightly and place in baking dish, making sure the closure sits on the underside of the roll.
  10. Cover with remaining tomato sauce and sprinkle cheese on top.
  11. Cover baking dish with aluminum foil. Bake in oven 1 hour.


Easily vary taste by switching 1/2 cup of barley with 1/2 cup of crumbled vegetarian protein or browned meat of your choice.

Avril recommends using organic and locally grown products in this recipe.

Get your ingredients