Cabbage Rolls with Savoy Cabbage and Pearl Barley / Oddaszfartucha

By Tomasz Strzelczyk · 150 min

Ingredients

Instructions

1. Blanch the whole savoy cabbage in a pot with 2.5 l water in a multicooker on high pressure for 3 minutes after the device reaches pressure, then release the pressure and remove the leaves.
2. Mix 1 kg ground meat with the mushrooms, 1 finely chopped onion, 2 eggs, the pearl barley soaked for about an hour, chopped parsley, salt, freshly ground black pepper and 1 tbsp marjoram. Add a little of the soaking water to the filling.
3. Put filling on the cabbage leaves and roll them into cabbage rolls.
4. Place the leftover cabbage scraps on the bottom of the pot and arrange the rolls on top.
5. Mix 650 ml of the blanching water with 2 tbsp tomato concentrate, 1 tbsp mustard, salt, marjoram and 1 tbsp wheat flour, then pour it over the rolls.
6. Cook under pressure for 15 minutes, then release the pressure and serve the rolls with the sauce, topped with parsley.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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