Cabbage Roll Casserole
- 1 28-oz can whole plum tomatoes, undrained
- 1 pound lean beef (93% lean)
- 1 large onion, chopped
- 1 8-oz can of tomato sauce
- 1 tsp garlic powder
- 2 Tbsp apple cider vinegar
- ½ Tbsp Splenda brown sugar blend
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp pepper
- 1 tsp salt
- 1 small head cabbage, thinly sliced (approx. 7 cups)
- ½ cup dry barley
- 1 cup water
To cook barley: Stir together ½ cup dry barley into 1 cup of briskly water in small sauce pan. Cover, reduce heat and simmer 10-12 minutes. Remove from heat and let stand 5 minutes.
Drain tomatoes, reserving liquid. Coarsely chop tomatoes.
In a large, nonstick skillet, cook beef and onion over medium-high heat for 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar blend, seasonings, chopped tomatoes, and reserved liquid.
Add cabbage. Cook, covered, 6 minutes, stirring occasionally.
Remove cover. Cook, uncovered, 6-8 minutes, or until cabbage is tender.
In 9×13 baking dish, spread cooked barley. Spread cooked cabbage roll filling over barley and serve.
Serving size: 1 cup
Makes 10 servings
Contributed by Marcia Townsend