Slow Cooker Barley Tomato Cabbage Rolls

By The Canadian Living Test Kitchen

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Slow Cooker Barley Tomato Cabbage RollsThis 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.5 user reviews.

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Slow Cooker Barley Tomato Cabbage Rolls
Photography by Jodi Pudge

This recipe makes 6 servings

Nutritional Info
Per serving; about	-
cal	251251 cal
pro	7 g7g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	49 g49g carb
fibre	10 g10g fibre
chol	31 mg31mg chol
sodium	1,817 mg1,817mg sodium
% RDI:	-
iron	3232 iron
vit A	4242 vit A
vit C	9090 vit C
folate	4242 folate

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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.

Ingredients

1 cabbage , (3-1/2 lb/1.75 kg)1 1cabbage, (3-1/2 lb/1.75 kg)
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , diced1 1oniononions, diced
1 clove garlic , minced1 1clove clovegarlic, minced
1 tsp dried oregano 1 1tsp tspdried oregano
1/2 tsp dried thyme 1/2 1/2tsp tspdried thyme
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp caraway seeds , crushed (optional)1/4 1/4tsp tspcaraway seeds, crushed (optional)
1 cup pot barley 1 1cup cuppot barley or pearl barley
2 cups vegetable broth 2 2cups cupsvegetable broth
1 carrot , diced1 1carrotcarrots, diced
1 zucchini , diced1 1zucchinizucchinis, diced
1 egg , beaten1 1eggeggs, beaten
2-1/2 cups tomato juice 2-1/2 2-1/2cups cupstomato juice
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 tsp granulated sugar 1 1tsp tspgranulated sugar
3 cups sauerkraut 3 3cups cupssauerkraut

Preparation

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.)

Additional information : For a 5-1/2- to 6-quart (5.5 to 6 L) slow cooker.

Source : Canadian Living: The Slow Cooker Collection, 2009