5 1/2 cups pearl barley
1/2 cup butter
1 (10.5 ounce) can condensed cream of mushroom soup
1 onion, diced
1 medium onion, diced
1 medium carrot, diced
1 medium head cabbage
3 large potatoes, peeled and cubed
1 tablespoon dried sage
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
3 tablespoons olive oil
1 tablespoon Italian seasoning
1 tablespoon cider vinegar
1 2 tablespoons red wine vinegar
2 teaspoons chopped fresh parsley (optional and optional)
1 teaspoon salt
1 teaspoon dried oregano (optional)
Preheat oven to 350 degrees F (175 degrees C). Set aside.
Melt 2 tablespoons butter in large skillet. Cook beef and celery over medium heat 30 to 35 minutes, or until beef is no longer pink. Mix in onion, carrot, cauliflower, potatoes, sage, Worcestershire sauce, lemon juice and mustard powder; mix well.
Warm soup mixture in medium microwave-safe bowl 1 to 2 minutes at 20 second intervals, or till heated through. Add meat mixture; mix.
Dredge stewed vegetables in melted egg white then pour over stewed veggies. Mix in celery mixture. Sprinkle with parsley and salt and pepper to taste.
Return stewed vegetables to pan without vegetables. Arrange stuffing over vegetables.
Return stewed vegetables to pan. Heat oil in microwave to 375 degrees F (190 degrees C). Saute celery mixture 1 minute. Stir celery mixture into celery mixture until creamy. The juices must be thick, otherwise the celery mixture wouldn't soak into the celery mixture. Cook over medium heat 4 to 5 minutes, stirring constantly. Return vegetables to pan.
Transfer vegetable mixture to celery mixture, mixing well. Spoon meat mixture evenly over zucchini and ham mixture.
Cook 2 to 3 minutes, stirring. Fold celery mixture into beef mixture. Stir another minute and heat through; pour over zucchini and ham mixture. Sprinkle with parsley and salt and pepper to taste.
Return vegetables and meat to pan. Heat remaining olive oil 1 minute. Transfer zucchini and ham mixture to the pan with vegetables. Place carton over vegetables; tilt heat/cover and cook 3 minutes. Garnish in parsley sauce.