|
German Beef and Barley Bake
1 pound extra lean ground beef 1/2 cup chopped onion 1 large clove garlic, finely chopped 1 cup pearl barley 4 slices bacon, diced 3 cups tomato juice 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3 to 4 cups sliced green cabbage 2 teaspoons caraway seeds 1 cup shredded Cheddar cheese
In large saucepan over medium heat, saute ground beef, onions and garlic until beef is browned. Pour off drippings.
Add barley and bacon; saute 2 to 3 minutes.
Stir in tomato juice, salt and pepper. Bring to boil. Reduce heat, cover and simmer 30 minutes.
Stir in cabbage and caraway seeds. Spoon mixture into 2-quart casserole.
Bake in 350 F oven 30 minutes.
Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
NOTE: To save on last-minute kitchen prep, this casserole may be made ahead of time and refrigerated. To reheat, bake at 350F 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through.
Makes 6 servings Source: National Barley Foods Council
|