Vegetarian Cabbage Rolls

1 Large Head Cabbage

3 Cups sliced mushrooms

1 large red onion chopped

1 each, green, red and yellow Bell Peppers, chopped

1 clove garlic, minced

2 Cups cooked barley

1 Cup shredded cheddar-jack cheese

2 Tbsp of your favorite cooking oil

4 Cups of your favorite tomato based sauce

Sea Salt to taste

Black Pepper to taste

1. Heat oven to 350 degrees F. and grease baking dish. Pick out 12 large cabbage leaves, clean and boil 4 minutes to make more pliable. Drain and Cool.

2. In large, deep skillet, heat 1 Tbsp of oil (your choice, as everyone uses so many different kinds of cooking oils these days, I prefer olive oil) Add mushrooms, peppers, onion and garlic. Cook over medium heat until most of the liquid has evaporated.

3. Stir cheese, barley, salt and pepper into mushroom mixture. Fill cabbage leaves by spooning the filling near the base of each leaf and roll up, tucking the ends under rolls. Place rolls in baking dish. Pour sauce over all. Bake covered for 30 minutes.

Serves 6

For variation add 1/2 Cup of pine nuts to filling mixture and replace mushrooms with eggplant.

Recipe used with permission from ehow.com

Photo used with permission from Banquet Express.com.au

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