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1
Preheat the oven to 450F.
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2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
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3
Using a strainer, rinse the barley under cold water.
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4
Pour the barley into the pot along with 1/2 cup water.
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5
Lightly season with salt and pepper.
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6
Arrange a layer of cabbage leaves on top of the barley.
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7
Drain the tomatoes into a small bowl.
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8
Stir the lemon juice into the tomato liquid, add the sugar if desired, and lightly season with salt and pepper.
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9
Gently beat the egg in a medium mixing bowl.
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10
Add the onion, carrot, turkey, parsley, and garlic; mix well.
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11
Fold in the tomatoes and lightly season with salt and pepper.
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12
Drop in half of the ground meat mixture by forkfuls, making an even layer.
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13
Pour in half of the tomato juice mixture evenly.
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14
Sprinkle with the raisins, if using.
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15
Add a layer of cabbage leaves and the rest of the meat mixture.
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16
Cover with any leftover cabbage leaves and pour the rest of the tomato juice mixture over all.
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17
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
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18
Serve immediately.
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19
Calories: 350
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20
Protein: 20g
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21
Carbohydrates: 55g
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22
Fat: 8g
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23
Cholesterol: 144mg
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24
Sodium: 525mg
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25
Fiber: 7g
