Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants

Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt, divided
  • 1 tablespoon olive oil
  • 2 tablespoons pine nuts, toasted
  • 1 ½ cups finely chopped onion
  • 1 large head green cabbage, cored
  • 2 tablespoons chopped fresh parsley
  • 1 (14.5-ounce) can crushed tomatoes, undrained
  • + 19 more ingredients
    • ½ cup apple juice
    • 1 tablespoon cider vinegar
    • ½ cup apple juice
    • ¼ teaspoon black pepper, divided
    • ½ cup dried currants
    • 2 tablespoons pine nuts, toasted
    • 1 large head green cabbage, cored
    • 1 tablespoon cider vinegar
    • ¾ cup (3 ounces) crumbled feta cheese
    • 3 cups cooked pearl barley
    • 1 ½ cups finely chopped onion
    • 1 tablespoon olive oil
    • ¾ cup (3 ounces) crumbled feta cheese
    • 1 (14.5-ounce) can crushed tomatoes, undrained
    • ¼ teaspoon black pepper, divided
    • ½ cup dried currants
    • 2 tablespoons chopped fresh parsley
    • ½ teaspoon salt, divided
    • 3 cups cooked pearl barley

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; cov...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network