1/2 c. uncooked barley
1 1/2 tsp. salt
3 tsp. instant chicken flavor bouillon
3 c. water
14-16 perfect outside cabbage leaves
1 lb. lean ground beef
1/2 c. finely chopped green onion
1 egg, slightly beaten
1/4 tsp. pepper
1/4 tsp. oregano leaves
3 tbsp. butter
Paprika
1/2 c. shredded carrots
2 tbsp. chopped parsley
1 can (5.33 oz.) evaporated milk
1/4 tsp. celery seed
1 can (13 oz.) chicken broth
2 tsp. lemon juice

Cook barley with 1/2 teaspoon salt, chicken bouillon and the 3 cups water until barley is tender and water has evaporated, about 35-40 minutes; set aside.

Blanch cabbage leaves in boiling water to cover until tender and pliable. If cabbage leaves are dark green trim off heavy stem as much as possible without tearing the leaf and cook in boiling water for 10 minutes; less time is needed for pale green leaves. Remove leaves from boiling water and pat dry.

Combine meat, barley, onion, carrots, parsley, egg, evaporated milk, salt, pepper, celery seed and oregano. Blend thoroughly; divide into 14-16 portions.

Place cabbage rolls in large greased baking pan. Pour canned chicken broth over rolls, cover and bake in 350 degree oven for 30-40 minutes or until done. Lift cabbage rolls onto platter.

Heat butter and lemon juice in saucepan. Pour over rolls and sprinkle with paprika. Serve immediately.

Makes 6-8 servings.