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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

German Beef and Barley Bake

Source: National Barley Foods Council

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

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 16.9 Fat, 1.5 Vegetables, 1.8 Meat, 0.6 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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Servings

Ingredients

1.0
1 tbsp minced garlic 0.5
0 1/2 cup barley, pearl 4.0
4 piece raw bacon slices 1.5
1 1/2 cup unsalted tomato juice 1.0
1 pinch black pepper 1.0
1 each medium head cabbage 2.0
2 tsp caraway seeds 1.0
1 cup shredded cheddar cheese 1.0
1 lb lean ground beef (10% fat) 0.5
0 1/2 cup minced onion

Directions

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