Fiesta stuffed cabbage
Cooked green cabbage
1 head(s), medium, Savoy variety, cored
Uncooked pearl barley
½ cup(s), quick-cooking variety
Uncooked boneless skinless turkey breast
1 small, chopped
1 medium clove(s), minced
Reduced sodium taco seasoning
Fat free salsa
1 cup(s), fat-free
- Place the cabbage in a large pot and cover with enough water to fill the pot half full. Bring to a boil; reduce the heat and cook until the outer leaves are pliable, about 5 minutes. Loosen and remove 12 leaves with tongs; transfer to a large bowl. Reserve the remaining cabbage for another use.
- Meanwhile, cook the barley according to package directions.
- Heat the oil in a large skillet over medium-high heat. Add the turkey, onion, and garlic; cook, stirring frequently to break up the turkey, until it is no longer pink and the onion is tender, about 10 minutes. Stir in the barley and taco seasoning.
- Preheat the oven to 375°F. Spoon about 1⁄3 cup of the barley mixture onto the center of each cabbage leaf, fold in the sides, and roll up burrito style. Place, seam-side down, in a 9 x 13-inch baking dish. Repeat with the remaining barley mixture and cabbage leaves, placing the rolls close to one another in the baking dish. Cover with the salsa and bake until the cabbage is very tender, about 25 minutes. Yields 2 rolls per serving.