Crock Pot Barley Stuffed Cabbage Rolls

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Crock Pot Barley Stuffed Cabbage Rolls

This dish works well assembled the night before, so a little planning gives

you a great head start on

the next day's dinner. Trimming away part of the thick center vein from the

cabbage leaves makes

them more pliable and easier to roll up. Try stirring in one cup thawed

frozen meatless crumbles in

place of or in addition to the feta cheese. You can also cook the rolls on

LOW for six to eight hours.

 

1 large head green cabbage, cored

1 TB olive oil

1-1/2 cups onion, finely chopped

3 cups cooked pearl barley

3/4 cup (3 oz.) crumbled feta cheese

1/2 cup dried currants

2 TB pine nuts, toasted

2 TB fresh parsley, chopped

1/2 tsp. salt, divided

1/4 tsp. ground black pepper, divided

1/2 cup apple juice

1 TB cider vinegar

1 can (1-1/2 oz.) crushed tomatoes, undrained

 

Steam cabbage head 8 minutes; cool slightly. Remove 16 leaves from cabbage

head; discard remaining

cabbage. Cut off raised portion of the center vein of each cabbage leaf (do

not cut out vein); set trimmed

cabbage leaves aside.

 

Heat oil in a large nonstick skillet over medium heat. Add onion; cover and

cook 6 minutes or until tender.

Remove from heat; stir in barley and next 4 ingredients (through parsley).

Stir in 1/4 teaspoon salt and

1/8 teaspoon pepper.

 

Place cabbage leaves on a flat surface; spoon about 1/3 cup barley mixture

into center of each cabbage

leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage

rolls in bottom of a 5 quart crock pot/slow cooker.

 

Combine the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, apple

juice, vinegar, and tomatoes;

pour evenly over cabbage rolls.

 

Cover and cook on HIGH heat setting for 2 hours or until thoroughly heated.

 

Yield: 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)

 

Nutrition Information:

Per serving = calories 402 (25% from fat), fat 11.3 g (sat 4.2 g, mono 4.4 g,

poly 1.9 g),

protein 11.3 g, cholesterol 19 mg, calcium 234 mg, sodium 693 mg, fiber 11.3

g, iron 5 mg,

carbs 70.1 g.