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