Barley Cabbage Wraps With Pine Nuts And Currants Slow Cooker

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This is a great vegetarian dish! You may add frozen meatless crumbles in place of or in addition to the feta cheese. You can assemble this the night before to get a good head start on the next day's dinner! Adapted from cooking light magazine.

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Steps

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Steam cabbage head 8 minutes , cool slightly.

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Remove 16 leaves from cabbage.

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Use remaining cabbage for another use.

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Cut off raised portion of the center vein of each cabbage leaf.

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Set trimmed cabbage leaves aside.

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Heat oil in a large nonstick skillet over medium heat.

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Add onion , cover and cook 6 minutes or until tender.

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Remove from heat , stir in barley and next 4 ingredients.

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Stir in 1 / 4 teaspoons salt and 1 / 8 teaspoons pepper.

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Place cabbage leaves on a flat work surface , spoon about 1 / 3 cup barley mixture into center of each cabbag4e leaf.

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Fold in edges of leaves over barley mixture.

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Roll up.

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Arrange cabbage wraps in bottom of a 5 quart electric slow cooker.

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Combine the remaining 1 / 4 teaspoons salt , remaining 1 / 8 teaspoons pepper , apple juice , vinegar , and tomatoes.

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Pour evenly over cabbage wraps.

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Cover and cook on high 2 hours or until thoroughly heated.

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Makes 4 servings.

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Ingredients

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head of cabbage, olive oil, onions, cooked pearl barley, feta cheese, dried currant, pine nuts, fresh parsley, salt, black pepper, apple juice, cider vinegar, crushed tomatoes