Barley Cabbage Wraps With Pine Nuts and Currants (S

Name: Barley Cabbage Wraps With Pine Nuts and Currants (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of cabbage, cored; 1 tablespoon olive oil; 1 ½ cups finely chopped onions; 3 cups cooked pearl barley; ¾ cup crumbled feta cheese (or meatless crumbles); ½ cup dried currant (or raisins-golden are good); 2 tablespoons pine nuts, toasted; 2 tablespoons chopped fresh parsley; ½ teaspoon salt, divided; ¼ teaspoon black pepper, divided; ½ cup apple juice; 1 tablespoon cider vinegar; 1 (14 1/2 ounce) can crushed tomatoes, undrained

Servings: persons

1 large head of cabbage, cored
1 tablespoon olive oil
1 ½ cups finely chopped onions
3 cups cooked pearl barley
¾ cup crumbled feta cheese (or meatless crumbles)
½ cup dried currant (or raisins-golden are good)
2 tablespoons pine nuts, toasted
2 tablespoons chopped fresh parsley
½ teaspoon salt, divided
¼ teaspoon black pepper, divided
½ cup apple juice
1 tablespoon cider vinegar
1 (14 1/2 ounce) can crushed tomatoes, undrained

1
Steam cabbage head 8 minutes, cool slightly.
2
Remove 16 leaves from cabbage.
3
Use remaining cabbage for another use.
4
Cut off raised portion of the center vein of each cabbage leaf(don't cut out vein).
5
Set trimmed cabbage leaves aside.
6
Heat oil in a large nonstick skillet over medium heat.
7
Add onion, cover and cook 6 minutes or until tender.
8
Remove from heat, stir in barley and next 4 ingredients(thorough parsley).
9
Stir in 1/4 teaspoons salt and 1/8 teaspoons pepper.
10
Place cabbage leaves on a flat work surface, spoon about 1/3 cup barley mixture into center of each cabbag4e leaf.
11
Fold in edges of leaves over barley mixture; roll up.
12
Arrange cabbage wraps in bottom of a 5 quart electric slow cooker.
13
Combine the remaining 1/4 teaspoons salt, remaining 1/8 teaspoons pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage wraps.
14
Cover and cook on High 2 hours or until thoroughly heated.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large head of cabbage, cored, 1 tablespoon olive oil, 1 ½ cups finely chopped onions, 3 cups cooked pearl barley, and more.

Yes, Barley Cabbage Wraps With Pine Nuts and Currants (Slow Cooker) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barley Cabbage Wraps With Pine Nuts and Currants (Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions