Barley-Stuffed Cabbage Rolls - cooking recipe

Ingredients

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

Preparation

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