- 6
Ingredients
- 6 servings
- This old favourite goes vegetarian with barley, a grain that cooks successfully in the slow cooker. Sauerkraut gives a memorable taste to cabbage rolls, so make sure to pick the best quality possible - the type in jars is often superior.
- 1 1cabbage, (3-1/2 lb/1.75 kg)
- 1 tbsp vegetable oil 1 1tbsp tbsp(15 mL) (15 mL) vegetable oil
- 1 onion , diced1 1oniononions, diced
- 1 clove garlic , minced1 1clove clovegarlic, minced
- 1 tsp dried oregano 1 1tsp tsp(5 mL) (5 mL) dried oregano
- 1/2 tsp dried thyme 1/2 1/2tsp tsp(2 mL) (2 mL) dried thyme
- 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
- 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper
- 1/4 tsp caraway seeds , crushed (optional)1/4 1/4tsp tsp(1 mL) (1 mL) caraway seeds, crushed (optional)
- 1 cup pot barley 1 1cup cup(250 mL) (250 mL) pot barley or pearl barley
- 2 cups vegetable broth 2 2cups cups(500 mL) (500 mL) vegetable broth
- 1 carrot , diced1 1carrotcarrots, diced
- 1 zucchini , diced1 1zucchinizucchinis, diced
- 1 egg , beaten1 1eggeggs, beaten
- 2-1/2 cups tomato juice 2-1/2 2-1/2cups cups(625 mL) (625 mL) tomato juice
- 1/4 cup tomato paste 1/4 1/4cup cup(50 mL) (50 mL) tomato paste
- 1 tsp granulated sugar 1 1tsp tsp(5 mL) (5 mL) granulated sugar
- 3 cups sauerkraut 3 3cups cups(750 mL) (750 mL) sauerkraut
Preparation
Step 1
Cut core from cabbage. In large pot of boiling salted water, cover and heat cabbage until leaves are easy to remove, 8 minutes. Chill in cold water. Without tearing, remove 12 leaves, submerging cabbage for 2 to 3 minutes if leaves become difficult to remove. Drain. Pare off coarse veins; set aside.
In saucepan, heat oil over medium heat; fry onion, garlic, oregano, thyme, salt, pepper, and caraway seeds (if using), stirring often until onion is softened, about 5 minutes.
Stir in barley. Add broth and bring to boil; reduce heat, cover and simmer until barley is tender and liquid is absorbed, 40 minutes. Stir in carrot and zucchini. Let cool. Stir in egg. Spoon rounded 1/3 cup (75 mL) barley mixture onto each leaf just above the stem. Fold bottom, then sides over filling; roll up.
Whisk together tomato juice, tomato paste and sugar. Spread one-third of the sauerkraut in slow cooker. Arrange half of the cabbage rolls on top, seam side down. Arrange half of the remaining sauerkraut over rolls. Pour half of the tomato mixture over top. Cover with remaining cabbage rolls, sauerkraut and tomato mixture. Place foil directly on the surface.
Cover and cook on low until cabbage is tender, about 6 to 7 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days.)
Additional Information:
* For a 5-1/2- to 6-quart (5.5 to 6 L) slow cooker.