Step 1

In large pot of boiling water, cook cabbage just until outer leaves pull away easily from head, removing and draining leaves until all are blanched, about 3 minutes. Cut out thick vein from bottom of each leaf.

Step 2

Meanwhile, in large bowl, combine barley, onion, garlic, soy sauce, ketchup, brown sugar, ginger, salt and pepper. Add beef and mix well.

Step 3

Place about ½ cup (125 mL) beef mixture on each of 14 cabbage leaves; fold in sides. Beginning from cut end, roll up; repeat with remaining leaves and meat mixture.

Step 4

Place rolls, seam side down, snugly in greased 13- x 9-inch (3.5 L) baking dish.

Step 5

In bowl, combine sauce ingredients. Pour over rolls. Cover tightly with foil and bake, with rimmed tray underneath, in preheated 350°F (180°C) oven until an instant-read thermometer placed in centre of a roll reads 160°F (70°C), 80 to 90 minutes.