Barley-Stuffed Cabbage Rolls

• 8 large cabbage leaves
• boiling water
• 1/2 c. barley
• 1/3 c. chopped onion
• 1 minced clove garlic
• 1 Tbsp. safflower oil
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1 c. sharp Cheddar cheese, shredded
• 1 egg
• dash of pepper
• 1 1/2 c. water
• 1 (6 oz.) can tomato paste
• 2 chicken bouillon cubes
• 1 tsp. lemon juice
• 2 Tbsp. Parmesan cheese, grated

1. Place cabbage leaves in a large bowl.
2. Cover with boiling water.
3. Set aside. Bring 2 cups of water to a boil in medium saucepan.
4. Stir barley into boiling water.
5. Cover.
6. Simmer about 1 hour or until tender, stirring occasionally.
7. Drain.
8. Cook onion and garlic in oil in skillet until tender.
9. Add spinach.
10. Cook and stir 1 minute.

cabbage, boiling water, barley, onion, clove garlic, safflower oil, cheddar cheese, egg, pepper, water, tomato paste, chicken bouillon cubes, lemon juice, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=596726 (may not work)