1. Preheat oven to 400°F.
2. Spray a large pan with nonstick spray, and heat garlic and onion over low flame until soft, about 5 minutes. Transfer to a large mixing bowl and return pan to heat.
3. Add ground beef to skillet and cook until browned, breaking into small pieces with spatula or wooden spoon. Remove from heat and add the browned beef to the bowl with garlic and onion. Add salt, pepper, parsley and barley and stir to mix. Set aside.
4. Bring a large pot of water to a boil. Cut around the core of the cabbage to disconnect leaves at the base, and remove the core. Boil the whole head of cabbage for 5 minutes, then remove, let cool for a moment, and try to separate some of the outer leaves without tearing. You’ll need about 12 mostly-intact leaves. If some of the inner leaves aren’t cooked enough to be pliable, return the cabbage to the boiling water for 5 more minutes and try again. Rinse the separated leaves under cold water and set aside.
5. Taking one leaf at a time, place a large spoonful of beef mixture inside, near the base. Fold the sides in, and roll from the stem side to the tip of the Leaf. Place filled rolls seam-side down in an oven-safe casserole dish. Continue with the rest of the cabbage leaves until the beef filling is used up, making about 12 rolls.
6. Combine tomato juice, Splenda and vinegar in a bowl and pour over cabbage rolls. Bake for 40 minutes, spooning the sauce over the rolls once or twice during cooking.
Makes 4 servings
Per serving: 290 calories, 9 g total fat, 3 g saturated fat, 25 g total carbohydrate, 7 g dietary fiber, 27 g protein, 713 mg sodium.