BEEF&BARLEY(OR RICE)CABBAGE ROLLS

2 cups boiling water
l tsp. salt
l/2 cup uncooked barley
l2 large whole outside cabbage leaves
l lb. ground beef
l can evaporated milk
l/2 cvup 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 tnsps. ketchup
l/4 tsp. pepper
3 tbsps. butter melted
l tsp. lemon juice
In med stockpot bring water & salt to boil. Add barley and cook until tender (refer to pkg). Drain and set aside. In anotehr stockpot blanch cabbage leaves in boiling water for l min. In bowl combine barley, meat, l/2 cup milk, carrots, parsley, egg & seasonings. Mix thoroughly and divide into l2 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with toothpick. Place rolls in greased baking dish (9xl3). Pour remaining miulk over rolls and bake in 350 oven for 30 mins. or until cooked through turning rolls over once to help them cook evenly. Heat butter & 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 barley. Internet