Stuffed Cabbage
My grandmother used to spend all day making her Old World cabbage rolls stuffed with ground beef, onions, rice, and raisins. We all loved them, but I don’t have the time or the patience to do it her way. Feel free to substitute chopped mushrooms in place of the ground meat for a vegetarian version. Hope you enjoy my take on this heirloom recipe!
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Using a strainer, rinse the barley under cold water. Pour the barley into the pot along with 1/2 cup water. Lightly season with salt and pepper.
Step 4
Arrange a layer of cabbage leaves on top of the barley.
Step 5
Drain the tomatoes into a small bowl. Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
Step 6
Gently beat the egg in a medium mixing bowl. Add the onion, carrot, turkey, parsley, and garlic; mix well. Fold in the tomatoes and lightly season with salt and pepper.
Step 7
Drop in half of the ground meat mixture by forkfuls, making an even layer. Pour in half of the tomato juice mixture evenly. Sprinkle with the raisins, if using.
Step 8
Add a layer of cabbage leaves and the rest of the meat mixture. Cover with any leftover cabbage leaves and pour the rest of the tomato juice mixture over all.
Step 9
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 10
Calories: 350
Step 11
Protein: 20g
Step 12
Carbohydrates: 55g
Step 13
Fat: 8g
Step 14
Cholesterol: 144mg
Step 15
Sodium: 525mg
Step 16
Fiber: 7g
