BEEF & BARLEY (OR RISE) CABAGE ROLLS

2 cups boiling water
l tsp. salt
l/2 cup uncooked vbarley
l2 large whole outside cabbage leaves
l lb. ground beef
l can evaporated milk
l/2 cup shredded carrot
2 tbsps. chopped fresh parsley
l egg slightly beaten
l/4 tsp. celery seed
3 tbsps. finely chopped onion
l/4 tsp. oregano
l-l/2 tsp. pepper
3 tbsps. butter melted
l tsp. lemon juice
paprika
In med stockpot bring water & salt to boil. Add barley and cook until tender appro. 45 mins depending on tyupe of bvarley used (refer to pkg). Drain and set aside. In antoehr stockpot blanch cabbage leaves in boiling water for l min. In bowl combine barley, meat, l/2 cxup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into l2 even portions. Place each ortion on stem end of a cabbage leaf and roll up tightly. Fasten with toothpick. Place rolls in a greased baking dish l3x9″. Pour remaining milk over rolls and bake in 350 oven for 30 mins. or until cooked through, turn rolls over once to help them cook evenly. Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.
Note: lamb can be used instead of beef in which case substitute tarragon for oregano. White or brown rice can be substituted for arley.
Food Network