Barley Cabbage Wraps With Pine Nuts And Currants Slow Cooker Recipes
SCRUMPTIOUS BARLEY-STUFFED CABBAGE ROLLS WITH PINE NUTS AND CURRANTS
Enjoy a slow cooked dinner meal that you can start way ahead of time.Thinking of having something hearty and delicious to serve for dinner? Do you want to prepare it at least the night before to save you time the following day? Then this slow cooker recipe is the one for you.These cabbage rolls are actually to die for and you would be craving for them every once in a while. One technique in preparing cabbage is to trim away part of the thick center from the leaves. This will make the cabbage easier to roll up. And using the slow cooker you could cook the rolls on low for six to hours, which will give you enough time to do other things in preparation for dinner.Check out the recipe below.[headline margintop="" marginbottom="30" clearfix="1" ]Slow Cooker Barley-Stuffed Cabbage Rolls With Pine Nuts And Currants[/headline]
Provided by Angela Williams
Number Of Ingredients 13
Steps:
- 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.
BARLEY-STUFFED CABBAGE ROLLS WITH PINE NUTS AND CURRANTS
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Nutritional Facts Serves
BARLEY AND PINE NUT CASSEROLE
A casserole side dish for the veggie lovers! Slow cooked barley, vegetables and pine-nuts offer a delicious treat.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 6h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 3- to 4-quart slow cooker, mix all ingredients except green onions and nuts.
- Cover; cook on Low heat setting 6 to 8 hours.
- Stir in green onions and nuts.
Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 0 mg, Fat 1/2, Fiber 7 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 5 g, TransFat 0 g
CABBAGE WRAPS
This is a delicious recipe for traditional cabbage rolls. In summer when tomatoes are plentiful, I use peeled fresh tomatoes instead of canned diced tomatoes to reduce the sodium. -Dolly Mullen of Langley, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 8 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. Set aside., In a large nonstick skillet, cook the ground beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes and water; bring to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 5 minutes. , Place about 1/3 cup beef mixture on each reserved cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling., In a bowl, combine the tomato sauce, Worcestershire sauce, basil, thyme and sugar. Spread half on the bottom of an 11x7-in. baking dish coated with cooking spray. Top with cabbage rolls and remaining tomato sauce mixture., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 897mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 4g fiber), Protein 24g protein.
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- 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.
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