Source: National Barley Foods Council

Ground beef and cabbage baked with barley and tomato juice, topped with cheddar cheese.

Servings

1 lb lean ground beef (10% fat)
0.5 cup minced onion
1 tbsp minced garlic
0.5 cup barley, pearl
4 piece raw bacon slices
1.5 cup unsalted tomato juice
1 pinch black pepper
1 medium head cabbage , shredded
2 tsp caraway seeds
1 cup shredded cheddar cheese

1 In large saucepan over medium heat, sauté ground beef, onions and garlic until beef is browned. Pour off drippings.
2 Add barley and bacon; sauté 2 to 3 minutes.
3 Stir in tomato juice, salt and pepper.
4 Bring to boil. Reduce heat, cover and simmer 30 minutes.
5 Preheat oven to 350°F.
6 Stir in cabbage and caraway seeds.
7 Spoon mixture into 2-quart casserole.
8 Bake 30 minutes.
9 Sprinkle with cheese and bake 5 minutes longer or until cheese melts.