📝 About This Recipe
This soul-warming dish is a plant-forward reimagining of the classic Eastern European comfort food known as Holubtsi or Sarma. Instead of the traditional meat and rice, we feature the nutty, chewy texture of pearl barley paired with umami-rich cremini mushrooms and toasted walnuts. Simmered in a sweet and tangy tomato-herb sauce, these tender cabbage parcels offer a complex flavor profile that is both rustic and refined.
🥗 Ingredients
The Cabbage
- 1 large head Green Cabbage or Savoy Cabbage (about 3 pounds, cored)
- 1 tablespoon Salt (for blanching water)
The Barley Filling
- 1 cup Pearl Barley (rinsed thoroughly)
- 2 1/2 cups Vegetable Broth (low sodium)
- 10 ounces Cremini Mushrooms (finely chopped)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1/2 cup Walnuts (toasted and finely chopped)
- 1/4 cup Fresh Dill (chopped)
- 1 teaspoon Smoked Paprika
- 2 tablespoons Olive Oil
The Braising Sauce
- 28 ounces Tomato Purée (canned)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Dried Oregano
- 1 Bay Leaf (whole)
👨🍳 Instructions
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1
In a medium saucepan, combine the pearl barley and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until barley is tender but still has a slight chew. Drain any excess liquid and set aside.
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2
While the barley cooks, bring a very large pot of salted water to a boil. Carefully lower the cored cabbage head into the water. As the outer leaves soften (about 2-3 minutes), peel them off with tongs and set aside on a baking sheet. Continue until you have 12-14 large leaves.
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3
Trim the thick central rib from the base of each blanched cabbage leaf using a paring knife, making it flat and easier to roll without cutting all the way through the leaf.
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4
In a large skillet, heat olive oil over medium-high heat. Add the diced onions and cook for 5 minutes until translucent. Add the mushrooms and cook for another 8-10 minutes until their moisture has evaporated and they are browned.
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5
Stir in the minced garlic, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant, then remove from heat.
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6
In a large mixing bowl, combine the cooked barley, the mushroom-onion mixture, chopped walnuts, and fresh dill. Stir well to combine; taste and adjust seasoning as needed.
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7
Prepare the sauce by whisking together the tomato purée, apple cider vinegar, brown sugar, and dried oregano in a bowl. Spread 1 cup of this sauce across the bottom of a large Dutch oven or baking dish.
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8
To assemble, place one cabbage leaf flat on a work surface. Spoon 3-4 tablespoons of the barley filling onto the bottom third of the leaf. Fold the sides in and roll tightly, like a burrito.
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9
Place the roll seam-side down in the Dutch oven. Repeat with remaining leaves and filling, packing them tightly in rows.
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10
Pour the remaining sauce over the rolls, tuck in the bay leaf, and cover the pot tightly with a lid or foil. Preheat your oven to 350°F (175°C).
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11
Bake for 60-70 minutes. The cabbage should be 'melt-in-your-mouth' tender and the sauce should be bubbling and slightly thickened.
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12
Remove from the oven and let rest for 10 minutes before serving. This allows the rolls to set and the flavors to meld.
💡 Chef's Tips
For the best texture, use Savoy cabbage; its crinkled leaves are more pliable and hold onto the sauce beautifully. If you have extra cabbage, shred it and place it at the bottom of the pot before adding the rolls to prevent sticking. To save time, you can freeze the whole cabbage head 24 hours in advance and thaw it; this breaks the cell walls and makes the leaves soft without blanching. Make sure to toast your walnuts before adding them to the filling to unlock their full aromatic potential. This dish tastes even better the next day, as the barley continues to absorb the savory tomato braising liquid.
🍽️ Serving Suggestions
Serve with a generous dollop of cold sour cream or plain Greek yogurt to contrast the warm, acidic sauce. A side of thick-sliced, toasted rye bread is perfect for mopping up the extra tomato gravy. Pair with a crisp cucumber and radish salad tossed in a light vinegar dressing to cut through the richness. Accompany with a glass of chilled, dry Riesling or a light-bodied Pinot Noir. Garnish with extra fresh dill and a sprinkle of flaky sea salt just before bringing to the table.