Slow Cooker Barley Tomato Cabbage Rolls

Slow Cooker Barley Tomato Cabbage Rolls Photography by Jodi Pudge Author: Canadian Living Credits: Slow Cooker Barley Tomato Cabbage Rolls <br />Photography by Jodi Pudge

This old favourite goes vegetarian with barley, a grain that cooks successfully in the slow cooker. Sauerkraut gives a memorable taste to cabbage rolls, so make sure to pick the best quality possible - the type in jars is often superior.

  • Portion size 6 servings
  • Credits : Canadian Living: The Slow Cooker Collection, 2009

Ingredients

  • 1 cabbage (3-1/2 lb/1.75 kg)
  • 1 tablespoon vegetable oil
  • 1 onion diced
  • 1 clove garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon caraway seeds crushed (optional)
  • 1 cup pot barley
  • 1 cup pearl barley
  • 2 cups vegetable broth
  • 1 carrots diced
  • 1 zucchini diced
  • 1 egg beaten
  • 2 1/2 cups tomato juice
  • 1/4 cup tomato paste
  • 1 teaspoon granulated sugar
  • 3 cups sauerkraut

Method

Cut core from cabbage. In large pot of boiling salted water, cover and heat cabbage until leaves are easy to remove, 8 minutes. Chill in cold water. Without tearing, remove 12 leaves, submerging cabbage for 2 to 3 minutes if leaves become difficult to remove. Drain. Pare off coarse veins; set aside.

In saucepan, heat oil over medium heat; fry onion, garlic, oregano, thyme, salt, pepper, and caraway seeds (if using), stirring often until onion is softened, about 5 minutes.

Stir in barley. Add broth and bring to boil; reduce heat, cover and simmer until barley is tender and liquid is absorbed, 40 minutes. Stir in carrot and zucchini. Let cool. Stir in egg. Spoon rounded 1/3 cup (75 mL) barley mixture onto each leaf just above the stem. Fold bottom, then sides over filling; roll up.

Whisk together tomato juice, tomato paste and sugar. Spread one-third of the sauerkraut in slow cooker. Arrange half of the cabbage rolls on top, seam side down. Arrange half of the remaining sauerkraut over rolls. Pour half of the tomato mixture over top. Cover with remaining cabbage rolls, sauerkraut and tomato mixture. Place foil directly on the surface.

Cover and cook on low until cabbage is tender, about 6 to 7 hours. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days.)

Nutritional facts Per serving; about

  • Sodium 1817 mg
  • Protein 7 g
  • Calories 251.0
  • Total fat 5 g
  • Cholesterol 31 mg
  • Saturated fat 1 g
  • Total carbohydrate 49 g

%RDI

  • Iron 32.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 42.0
  • Vitamin C 90.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Barley Tomato Cabbage Rolls

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