Stuffed Cabbage

Directions

1. 1
   Preheat the oven to 450F.
2. 2
   Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. 3
   Using a strainer, rinse the barley under cold water.
4. 4
   Pour the barley into the pot along with 1/2 cup water.
5. 5
   Lightly season with salt and pepper.
6. 6
   Arrange a layer of cabbage leaves on top of the barley.
7. 7
   Drain the tomatoes into a small bowl.
8. 8
   Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
9. 9
   Gently beat the egg in a medium mixing bowl.
10. 10
    Add the onion, carrot, turkey, parsley, and garlic; mix well.
11. 11
    Fold in the tomatoes and lightly season with salt and pepper.
12. 12
    Drop in half of the ground meat mixture by forkfuls, making an even layer.
13. 13
    Pour in half of the tomato juice mixture evenly.
14. 14
    Sprinkle with the raisins, if using.
15. 15
    Add a layer of cabbage leaves and the rest of the meat mixture.
16. 16
    Cover with any leftover cabbage leaves and pour the rest of the tomato juice mixture over all.
17. 17
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
18. 18
    Serve immediately.
19. 19
    Calories: 350
20. 20
    Protein: 20g
21. 21
    Carbohydrates: 55g
22. 22
    Fat: 8g
23. 23
    Cholesterol: 144mg
24. 24
    Sodium: 525mg
25. 25
    Fiber: 7g