As you can tell from reading this blog, I love cooking with my slow cooker. It is the perfect kitchen appliance for the weekday working chef. As a result, when I go looking for slow cooker recipes, I self select out recipes the don’t allow the cooking to be at least seven hours.
This one interested me though. I had never made stuffed cabbage. In fact, I have only eaten it once or twice. As a vegetarian main dish, it fit in my attempt to both bring a meatless dish into every week’s menu and to give something that my vegetarian readers could eat.
These were easy to make and would work well as either a main dish (as we had them) or as a side to another dish.
Adding the currants and pine nuts.
Lay out the cabbage and add the filling.
Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
Makes: 4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)
- 1 large head green cabbage, cored
- 1 tablespoon olive oil
- 1 1/2 cups finely chopped onion
- 3 cups cooked pearl barley
- 3 ounces crumbled feta cheese (about 3/4 cup)
- 1/2 cup dried currants
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground 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.
Calories: 479 Fat: 13.5g Saturated fat: 5.2g Monounsaturated fat: 4.7g Polyunsaturated fat: 2.4g Protein: 14.4g Carbohydrate: 83.2g Fiber: 16.8g Cholesterol: 25mg Iron: 5.7mg Sodium: 661mg Calcium: 347mg