Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

By jennKI

Robin Robertson, Cooking Light

OCTOBER 2004

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.