1 lg head green cabbage, cored
1 cup grated onion
1 medium size carrot, grated
3 cups water
1 1/4 cups pearl barley
1 8-ounce package tempeh, poached and chopped
2 tbs minced fresh parsley
1/4 tsp ground allspice
freshly ground black pepper
1/4 cup red wine vinegar
1/4 cup firmly packed light brown sugar
1 28-ounce can crushed tomatoes
1. Place the cabbage in a large pot with a steamer rack. Add 2 to 3 inches of water, cover and bring to a boil over high heat. Reduce the heat to medium and cook until the outer leaves are softened, about 10 minutes. Remove from the pot and let cool. Carefully remove the tender leaves and set aside.
2. Return the cabbage head to the steamer and cook, covered, to soften the remaining leaves, about 5 minutes. Remove from the steamer and let cool. Peel off the leaves and set aside with the others. You will need about 18 leaves total.
3. In a skillet over medium heat, saute the onion and carrot until tender, about 10 minutes.
4. Meanwhile, bring the water to a boil in a medium-size saucepan over high heat. Salt the water and then add the barley. Reduce the heat to medium and simmer, uncovered, until just tender, about 10 minutes. Drain well and place in a large bowl. Add the tempeh, onion mixture, parsley, allspice and salt and pepper to taste. Mix well.
5. Preheat the oven to 350 degrees F. Place 1 cabbage leaf rib-side down on a flat work surface. Place approximately 1/3 cup stuffing mixture in the center of the leaf. Roll up the leaf around the stuffing, tucking in the sides as you roll. Repeat the process with the softened leaves until all the filling is used. Arrange the cabbage rolls seam side down in a lightly oiled shallow baking dish.
6. In a medium bowl, combine the vinegar, brown sugar, and tomatoes. Pour over the cabbage rolls and season with salt and pepper to taste. Cover and bake until tender, about 45 minutes. Serve hot.