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Fiesta Stuffed Cabbage

1 head savoy cabbage, cored
1/2 cup quick-cooking barley
2 tsps. olive oil
3/4 lb. ground lean skinless turkey breast
1 small onion, chopped
1 garlic clove, minced
1 1/4 oz. package reduced-sodium taco seasoning mix
1 cup fat-free salsa

Place cabbage in large pot and cover with enough water to fill pot half full. Bring to a boil; reduce heat and cook until outer leaves are pliable, about 5 minutes. Loosen and remove 12 leaves; transfer to large bowl. Reserve remaining cabbage for another use.
Meanwhile, cook barley according to package directions. Heat oil in large skillet over medium-high heat. Add turkey, onion and garlic; cook, stirring frequently to break up turkey, until it is no longer pink and onion is tender, about 10 minutes. Stir in barley and taco seasoning.
Preheat oven to 375 degrees. Spoon about 1/3 cup barley mixture onto center of each cabbage leaf, fold in the sides, and roll up burrito style. Place seam-side down in 13-by-9-inch baking dish. Repeat with remaining barley mixture and cabbage leaves, placing rolls close to one another in baking dish. Cover with salsa and bake until cabbage is very tender, about 25 minutes.
Makes 6 servings.
Calories 170, Fat 2 g, Carbs 22 g, Sodium 665 mg, Fiber 3 g.
Points 3.

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