After reading all the reviews, I made changes: I removed the 12 leaves I intended to use and steamed them in a colander. If you cut off the spine as suggested, they roll up easily. I cooked 1 1/4c. dry barley, which made 4 c. cooked. I measured out 3 cups and saved the rest for soup. I didn't have currants and pine nuts are too expensive, so I toasted almonds & chopped them up with golden raisins. I couldn't believe the recipe had no herbs, so I added a tsp. of dried dill and a tsp. of dried mint to the barley. They were perfect with the feta cheese. That tomato sauce recipe looks gross--who puts apple juice in a tomato sauce? ick If you want a great sauce for this, look for the roasted pepper and tomato sauce that CL published with baked zucchini spears. It was perfect. I spread it over the rolls (I got 11) and baked it in a covered casserole for 50 minutes. Next time I'll put some water in the casserole to steam the cabbage more.
Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier to roll up. Try stirring in one cup thawed frozen meatless crumbles in place of or in addition to the feta cheese. You can also cook the rolls on LOW for six to eight hours.
More From Cooking Light
- 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
- 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.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
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