Barley-Stuffed Cabbage Rolls With Pine Nuts And Cur

Name: Barley-Stuffed Cabbage Rolls With Pine Nuts And Currants
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
2
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.
3
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.
4
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.
5
This recipe has been retested for
6
, 2012

229

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 green cabbage, cored, 1 tablespoon olive oil, 1 1/2 cups finely chopped onion, 3 cups cooked pearl barley, and more.

Yes, Barley-Stuffed Cabbage Rolls With Pine Nuts And Currants 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-Stuffed Cabbage Rolls With Pine Nuts And Currants

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions