Crock Pot Barley Stuffed Cabbage Rolls for 4

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Crock Pot Barley Stuffed Cabbage Rolls

 

1 large head green cabbage, cored

1 TB olive oil

1-1/2 cups finely chopped onion

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 chopped fresh parsley

1/2 tsp. salt, divided

1/4 tsp. ground black pepper, divided

1/2 cup apple juice

1 TB cider vinegar

1 can (14.5 oz.) crushed tomatoes, undrained

 

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

head; discard

remaining cabbage or save for another use.

 

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.