In a saucepan over medium heat, warm the olive oil. Cook the onions for 5 to 7 minutes or until tender. Add the garlic, tomato paste, and spices. Cook for 1 minute, mixing frequently to coat the onions.
In a food processor, combine the cooked onions, barley and lentils, breadcrumbs, and eggs. Pulse until combined, scraping down the sides as necessary.
Divide the mixture into 4 equal-sized patties. Fry each side until crispy, about 2 to 3 minutes. Serve in a bun or with a salad.
Preheat the oven to 375 degrees Fahrenheit. To make the barley lentil filling, warm olive oil in a saucepan over medium heat. Cook the onions for 5 to 7 minutes or until tender. Add the garlic, tomato paste, and flour. Mix until thick, about 2 to 3 minutes.
Add the broth and spices. Mix until the liquid thickens, about 5 minutes. Add the barley and lentils and frozen mixed vegetables. Stir to separate the grains and cook until heated through, about 10 minutes.
To make the mashed potatoes, add the potatoes to a large pot. Cover with water and bring to a boil. Reduce to a low boil and cook for 25 minutes or until tender. Drain and transfer to a large bowl.
Mash the potatoes with potato masher or large fork. Add butter, milk, and spices. (Use vegan butter and milk to make this recipe vegan.) Mix until smooth and fluffy.
In a greased casserole dish, add the barley lentil filling. Top with mashed potatoes and scallions. Bake for 20 minutes or until potatoes are golden brown.
Preheat the oven to 350 degrees Fahrenheit. Bring a large pot of water to a boil. Dunk the cabbage leaves into the water, working in batches if needed. Use tongs to remove after 1 minute, or until soft. Set aside.
To make the filling, warm olive oil in a saucepan over medium heat. Cook the onion and bell pepper for 5 to 7 minutes or until tender. Add the remaining filling ingredients, stir, and cook for 5 minutes.
To make the sauce, warm olive oil in a separate saucepan over medium heat. Add the onion and cook for 5 to 7 minutes or until tender. Add the remaining sauce ingredients and cook until thick, about 15 minutes.
Place a cabbage leaf on a flat surface. Add 2 to 3 spoonfuls of barley lentil filling onto the center. Fold up the bottom, then sides. Roll tightly. Repeat with the remaining leaves.
Pour half the sauce into a casserole dish. Add the rolls and top with remaining sauce. Bake for 45 minutes or until the cabbage is tender.