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German Beef and Barley Bake
Source: National Barley Foods Council

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

Prep Time: 35 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 322.7
Total Carbs 22.1 g
Dietary Fiber 5.5 g
Sugars 6.6 g
Total Fat 16.9 g
Saturated Fat 7.3 g
Unsaturated Fat 1.0 g
Potassium 605.0 mg
Protein 21.2 g
Sodium 251.4 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 2 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  lean ground beef (10% fat)
0 1/2 cup  minced onion
1 tbsp  minced garlic
0 1/2 cup  barley, pearl
4 piece  raw bacon slices
1 1/2 cup  unsalted tomato juice
1 pinch  black pepper
1 each  medium head cabbage
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.

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