They are a healthier version of the traditional Polish cabbage bearings. If you do not like the barley, you can employ rice. I make the latter with turkey to reduce the content of grease, but you can employ any chopped meat.

what do we need? 

barley of 1 cup 5 chopped meat cups

mushrooms of 2 cups,

half-compartments 1 large onion,

finely chopped marjoram, with the taste salt and pepper,

 sauce of soya (optional)

large cabbage 2 tomato sauce of 3 cans (680 ml)

What to do? 

1. To make fry onion, add mushroom and spices and the cook until softened.

2. To make cook the barley according to directions’ of package.

3. To mix vegetables fried with raw meat and the cooked barley. If while using, to add sauce of soya to the taste.

4. To boil the whole head of hot water cabbage until the sheets turn transparent and softened. To remove the sheets, a layer at the same time and to balance in addition to hard sector close to the core.

5. To pose the cabbage sheets on the bottom of the dish of lasagne (I employ those which fall of pieces or are too small to roll).

6. To fill sheet with cabbage to fill, be rolled up and the side of seam of place downwards on cabbage leaves in the dish lasagne.

7. If serving the same day, to pour the tomato sauce above the cabbage bearings and to make cook with the furnace with 350F for the minute roughly 40.

8. If making ahead, to make cook with the furnace without tomato sauce with 350F during 20-30 minutes. The day of the portion, pour the tomato sauce above the cabbage bearings and make cook with the furnace during 20 more minutes.