Crock Pot Barley Stuffed Cabbage Rolls

[Guest guest]

Crock Pot Barley Stuffed Cabbage Rolls

This dish works well assembled the night before. Try stirring in one cup

thawed frozen meatless crumbles in place of, or in addition to the feta

cheese.

 

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; place remaining

cabbage in the bottom of the crock pot/slow cooker. 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; sauté for 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 the rolls on LOW heat setting for 6 to 8 hours or 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.