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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 371.5
  • Total Fat: 10.6 g
  • Cholesterol: 171.3 mg
  • Sodium: 154.0 mg
  • Total Carbs: 33.5 g
  • Dietary Fiber: 9.5 g
  • Protein: 33.8 g

View full nutritional breakdown of Barley Stuffed Cabbage Rolls calories by ingredient
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Barley Stuffed Cabbage Rolls

Submitted by: NATUREPHOTO

Introduction

A nutritous whole grain version of an old favorite A nutritous whole grain version of an old favorite
Number of Servings: 4

Ingredients

    Cabbage, fresh, 1 head, small (about 4-1/2" dia)
    93% Lean Ground Beef, 1 lb
    Hulled Barley, Berry Farms, (1/2 cup uncooked), (can substitute pearled but not as nutritious)
    Onions, raw, 1/4 cup, chopped
    Egg, fresh, 2 large
    Pepper, black, 1/4 tsp
    Allspice, 1/8 tsp
    Water 2 cups + 1/4 cup
    Hunt's Tomato Sauce no salt added, 1 can (8 oz) - (can substitute versions with salt)
    Lemon juice, 2 tbsp
    Splenda, 1 tablespoon

Directions

If you are using hulled barley, precook barley in 2 cups of water for 1 hour. If using pearled barley, you do not have to precook it. You can just add the barley to the stuffing mixture and the extra water to the casserole.

In a large pot, bring three quarts of water to a boil. Add cabbage and simmer for 2-3 minutes until leaves are pliable. Remove cabbage and drain. Carefuly remove leaves from cabbage and sort into 12 piles with large leaves on the bottom and smaller leaves on the top.

In a large bowl, combine beef, barley, onion, eggs, pepper, and allspice and 1/4 cup water. Mix together with fork until well blended. Place 1/12 of the meat mixture in the center of each pile of cabbage leaves. Fold sides of leaf over stuffing and roll up from the thick end of the leaves.
Arrange rolls with seam side down in baking dish.
Combin tomato sauce, lemon juice, splenda and 1/8 teaspoon of pepper and poor over cabbage rolls. Bring cabbage rolls to boil over medium heat. Cover and bake at 375 for 90 minutes more.

Makes 4 servings of 3 rolls eah



Number of Servings: 4

Recipe submitted by SparkPeople user NATUREPHOTO.






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