Recipes from Cooking with Doyle Moore on Focus 580

February 7, 2001:  Stuffed Vegetables (and Carrot Cake)

BEEF AND BARLEY CABBAGE ROLLS

• 2 cups boiling water

• 1 teaspoon salt

• ½ cup uncooked barley

• 12 large, whole, outside cabbage leaves

• 1 pound ground beef

• 1 can evaporated milk

• ½ cup shredded carrot

• 2 tablespoons chopped fresh parsley

• 1 egg, slightly beaten

• ¼ teaspoon celery seed

• 3 tablespoons finely chopped onion

• ¼ teaspoon oregano

• 1½ teaspoons pepper

• 1 teaspoon lemon juice

• paprika

In a medium stockpot, bring water and salt to a boil.  Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside.  In another stockpot, blanch cabbage leaves in boiling water for 1 minute.  In a bowl, combine barley, meat, ½ cup evaporated milk, carrots, parsley, egg and seasonings.  Mix thoroughly and divide into 12 even portions.  Place each portion on stem end of a cabbage leaf and roll up tightly.  Fasten with a toothpick.  Place rolls in a greased baking dish (13 by 9 by 2 inches).  Pour remaining milk over the rolls and bake in a preheated 350-degree oven for 30 minutes 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.

*Chef notes that lamb can be used instead of beef, in which case substitute tarragon for oregano.  White or brown rice can be substituted for barley.

Yield:  6 servings, 2 rolls per serving

Prep Time: 15 minutes           Cooking Time: 40 minutes

KALE 

• 2 small heads of kale, boiled

• ¼ cup butter

• ½ cup stock

• 1 lb ground pork

• ½ lb cooked smoked ground meat (pork chops, ham, bacon etc.)

• 2 cups cooked rice

• margarine to taste

• 1½ cup chopped mushrooms

Sauté mushrooms in two tablespoons of butter, blend together all the ingredients for the filling, pull off kale leaves carefully and chop the hearts.  Put two tablespoons of filling on each leaf and roll up.  Arrange in a baking dish, dot with butter and pour in the stock.  Bake at 375° for thirty to forty five minutes.

CARROT CAKE

• 1 ½ cups of oil

• 2 cups of sugar

• 2 cups grated carrots (raw)

• 8-oz can of pineapple (crushed and drained)

• 4 eggs

• 2 cups flour

• 2 tsp. baking powder

• 1 ½ tsp. baking soda

• 2 tsp. cinnamon

• 1 tsp. salt

• 1 cup chopped walnuts

Add sugar to oil, beat well.  Add carrots and pineapple and beat.  Add eggs one at a time, beating after each.  Sift flour, measure.  Add baking powder, baking soda, salt and cinnamon and resift.  Gradually add to other mix.  Add nuts last.  Bake at 350° for fifty minutes. 

Cream Cheese Icing                                 

• 1 tsp. vanilla                                                      

• 1 stick of margarine                              

• two 3-oz packages of cream cheese            

• 1 lb of confectionery sugar

Beat contents together and refrigerate cake after icing.