Crockpot Barley-Stuffed Cabbage Rolls with Pine Nuts

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Crockpot  Scandinavian Barley-Stuffed Cabbage Rolls

 

1 large head green cabbage, cored

1 tablespoon olive oil

1 1/2 cups finely chopped onion

3 cups cooked pearl barley

3/4 cup crumbled feta cheese or use seasoned crumbles firm tofu

1/2 cup dried currants or raisins (they give it a meaty texture)

2 tablespoons pine nuts, slivered almonds,or  hazelnut pieces , toasted

2 tablespoons chopped fresh parsley

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1/2 cup apple juice

1 tablespoon cider vinegar

1 14.5 ounce can 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 electric 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 2 hours or until thoroughly heated.

Makes 4 servings,