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.

Robin Robertson
Recipe by Cooking Light

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 4 cabbage rolls and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012

Nutrition Facts

479 calories; fat 13.5g; saturated fat 5.2g; mono fat 4.7g; poly fat 2.4g; protein 14.4g; carbohydrates 83.2g; fiber 16.8g; cholesterol 25mg; iron 5.7mg; sodium 661mg; calcium 347mg.