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
MethodCut 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
- Iron 32.0
- Folate 42.0
- Vitamin A 42.0
- Vitamin C 90.0