Unstuffed Cabbage Bake
We love making beef stuffed cabbage rolls so I was pretty sure this layered cabbage roll casserole would be just as tasty. If your family is not a fan of barley, try some good brown or wild rice instead.
1/2 C of pearl barley
1 C of water
1/2 t of salt
1/4 t of pepper
8 intact large green cabbage leaves, divided
2 (14 oz.) cans of diced tomatoes
1 T of lemon juice
2 T light brown sugar
2 eggs
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced
Set the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.
Place the barley into a strainer or colander and rinse under cold water, draining well.
Then add the barley into the prepared pot, add the water, salt and pepper.
Drain the canned diced tomatoes into a small bowl, setting the tomatoes aside.
Add the lemon juice to the bowl and whisk to combine. Whisk in the brown sugar until dissolved.
Place the eggs into a separate, large mixing bowl and beat lightly with a fork. Then add the onion, carrot, beef, parsley and garlic and mix the ingredients together well with your hands. Add the drained tomatoes into the meat mixture and mix together until well combined.
Arrange a single layer of cabbage over the barley in the pot.
Spoon half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Layer more cabbage leaves over the top in a single layer and cover with the remaining meat mixture over the cabbage leaves.
Layer any remaining cabbage leaves over the meat.
Pour the remaining tomato juice mixture over the cabbage leaves.
Cover and bake 45 minutes or until the cabbage is tender.
Makes 4 servings