Fiesta Stuffed Cabbage

This is for a serving of 6 which is 2 cabbage leaves each. It is a weight watcher recipe but you could subsitute ground beef for the turkey breast and use regular taco seasoning mix instead of reduced-sodium if you want. If you are following WW this is 3 points per serving and 2 is usually quite filling with the salad.

1 head Savoy Cabbage Cored

1/2 Cup Quick-Cooking Barley

2 Teaspoons Olive Oil

3/4 lb ground lean skinless turkey breast

1 small onion chopped

1 garlic clove minced

1 (1 1/4 oz) package of reduced-sodium taco seasoning mix

1 cup fat-free salsa

1. 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.

2. Meanwhile, cook the barley according to package directions

3. 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 is is no longer pink and the onion is tender, about 10 minutes. Stir in the barley and taco seasoning.

4. Preheat 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. Repat 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 20 minutes