1Preparación
- 1
Preheat your oven to 350°F (175°C).
- 2
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes, or until the outer leaves are tender. Remove the cabbage from the water and let it cool. Separate the leaves and set aside.
- 3
In a large bowl, combine the ground pork, cooked barley, chopped onion, minced garlic, chopped mushrooms, egg, salt, and black pepper. Mix well until all ingredients are evenly distributed.
- 4
Take a cabbage leaf and place about 2 tablespoons of the pork mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining leaves and filling.
- 5
In a large baking dish, spread a thin layer of tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce and beef broth over the rolls.
- 6
Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
- 7
Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is cooked through.
- 8
