Stuffed Cabbage Recipe

Name: Stuffed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1/4 cup hulled or pearl barley; Sea salt and freshly ground black pepper; 6 to 8 intact green cabbage leaves; One 14-ounce can diced tomatoes; Juice of 1 lemon; 1 tablespoon light brown sugar, optional; 1 large egg; 1/2 medium onion, chopped; 1 carrot, grated or minced; 1/2 to 3/4 pound ground turkey or beef; 1 tablespoon minced fresh parsley; 1 to 3 garlic cloves, minced; 1/4 cup raisins, optional

Servings: persons

Olive oil spray
1/4 cup hulled or pearl barley
Sea salt and freshly ground black pepper
6 to 8 intact green cabbage leaves
One 14-ounce can diced tomatoes
Juice of 1 lemon
1 tablespoon light brown sugar, optional
1 large egg
1/2 medium onion, chopped
1 carrot, grated or minced
1/2 to 3/4 pound ground turkey or beef
1 tablespoon minced fresh parsley
1 to 3 garlic cloves, minced
1/4 cup raisins, optional

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

124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Olive oil spray, 1/4 cup hulled or pearl barley, Sea salt and freshly ground black pepper, 6 to 8 intact green cabbage leaves, and more.

Yes, Stuffed Cabbage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions