Stuffed Cabbage With Lemony Rice And Sumac Recipes

STUFFED CABBAGE

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• 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.
• Arrange a layer of cabbage leaves on top of the barley.
• 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.
• 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.
• 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.
• 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.
• 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
• Calories: 350
• Protein: 20g
• Carbohydrates: 55g
• Fat: 8g
• Cholesterol: 144mg
• Sodium: 525mg
• Fiber: 7g