Serves: 4
Total Calories: 444

1 head (large) green cabbage, cored
1 tablespoon olive oil
1 1/2 cups finely chopped onions
3 cups cooked pearl barley
3/4 cup (3 ounces) crumbled feta cheese
1/2 cup dried currants
2 tablespoons pine nuts, toasted
2 tablespoons chopped, fresh parsley
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1/2 cup apple juice
1 tablespoon cider vinegar
1 (14.5-ounce) can crushed tomato, undrained

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.

Nutritional Facts:

Serves: 4
Total Calories: 444
Calories from Fat: 67

More Recipes from the Cook'n Fix & Forget Cookbook:
Apple Butter
Autumn Vegetables - Corfu Style
BBQ Beans
Baked Apples - Crock-Pot
Barbecued Turkey and Vegetables
Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants
Crock-Pot Minestrone Soup
Garbanzos and Couscous
Hot Mulled Cider
Karen's Infamous Baked Beans
Pam's Crock Pot Apple Butter
Scalloped Potatoes
Sloppy Jane Sandwiches
Slow Cooker Red Beans & Rice
Stewed Prunes
Three Bean Bake