1/2 c. barley, cooked
1 tsp. salt
1 lb. ground beef
1/2 c. onion, chopped
1/2 c. parsley, chopped
1 egg, beaten
1/2 c. evaporated milk
1/4 tsp. pepper
1/2 tsp. marjoram
1/8 tsp. garlic salt
1 tbsp. butter
6 lg. cabbage leaves

Steam cabbage leaves until tender. Fill with barley-beef mixture. Form balls and fasten with toothpicks. Melt the butter in fry pan, place rolls in pan. Cook over low heat until lightly browned, 20-30 minutes.