Cabbage rolls with pearl barley and seafood
4 servings
20 minutes
Cabbage rolls with pearl barley and seafood are an exquisite blend of Italian cuisine with a sea breeze. This recipe harmoniously combines the tenderness of cabbage leaves, the rich flavor of pearl barley, and the refreshing marine palette of shrimp and mussels. The use of seafood in cabbage rolls is considered a culinary reinterpretation of a traditional dish born in Italy's coastal regions. Italians value simplicity but know how to create masterpieces. The dish's flavor is rich and multifaceted: the sweetness of tomatoes and onions is complemented by the spiciness of basil and parsley, while garlic adds a light zest. The cabbage rolls are steamed, making them especially tender. Served hot, they comfort; served cold, they refresh. They can be presented as a standalone dish or as part of a Mediterranean dinner with a glass of white wine.
1
Clean the heavy cabbage head from any damaged leaves, if there are any, and dip it in boiling water for a few minutes. Then remove it, cool it under running water, and separate it into individual leaves. You will need twelve leaves for four servings — three stuffed cabbage rolls per brother.
- White cabbage: 1 piece
2
Mix cooked pearl barley with finely chopped shrimp, mussels, tomatoes, garlic, onion, parsley, basil, and olive oil. Let it sit for a few minutes and place it on cabbage leaves in such a way that the edges can be wrapped without the filling falling out at the first touch. For example, first wrap the bottom part of the leaf, then the two sides, and then the top part of the leaf.
- Pearl barley: 300 g
- Peeled shrimp: 100 g
- Mussels: 100 g
- Tomatoes: 100 g
- Garlic: 4 cloves
- Red onion: 1 head
- Green basil: 20 g
- Parsley: 10 g
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
Wrap all the cabbage rolls and send them to the steamer, cover with a lid, and steam for ten minutes. Serve hot or cold. By the way, they are just as good cold.
