German Beef and Barley Bake
This casserole may be made ahead of time and refrigerated. To reheat, bake at 350 degrees 20 to 30 minutes or microwave (in a microwave-safe casserole) on Medium High until heated through. From the National Barley Foods Council posted in response to a recipe request.
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INGREDIENTS
Nutrition- 1
- 1⁄2cup chopped onion
- 1
- 1cup pearl barley
- 4
- 3cups tomato juice
- 1⁄2teaspoon salt
- 1⁄8teaspoon ground black pepper
- 3 -4cups sliced green cabbage
- 2teaspoons caraway seeds
- 1cup shredded cheddar cheese
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DIRECTIONS
- Preheat oven to 350F.
- Saute beef, onions, and garlic in a large saucepan over medium heat.
- Pour off grease.
- Add barley and bacon; sauté 2 to 3 minutes.
- Stir in tomato juice, salt and pepper and bring to a low boil.
- Reduce heat, cover and simmer 30 minutes.
- Stir in cabbage and caraway seeds.
- Spoon mixture into 2-quart casserole.
- Bake for 30 minutes.
- Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
- Makes 6 servings.
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