What You Need:

1/2 C of pearl barley, rinsed and drained well
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, lightly beaten
1 onion, chopped
2 carrots, grated
1 1/2 lb. ground beef
1 t of parsley flakes
2 garlic cloves, minced
1/2 C of raisins

How to Make It:

Allow the oven to preheat to 450 degrees.
Generously spray the inside and lid of a cast iron Dutch oven with cooking spray.
Pour the barley into the prepared pan.
Pour the water over the barley in the pan and sprinkle in the salt and pepper.
Arrange a single layer of cabbage over the barley.
Drain the tomato juice into a small bowl.
Add the lemon juice and whisk to combine.
Whisk in the brown sugar until dissolved.
Place the eggs, onion, carrot, beef, parsley and garlic into a separate mixing bowl
Mix the ingredients together well.
Fold the tomatoes into the meat mixture until well combined.
Drop half of the meat mixture in an even layer over the cabbage leaves.
Pour half of the tomato juice mixture over the top.
Sprinkle with the raisins.
Layer more cabbage leaves over the top in a single layer.
Evenly spread 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

Preparation Time: approximately 20 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 350; Fat 8g; Carbohydrates 55g; Cholesterol 144 mg; Sodium 525 mg; Protein 20g; Fiber 7g