Barley Cabbage Wraps With Pine Nuts And Currants Slow Cooker Recipes

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

HEALTHY CABBAGE WRAPS

Steps:

• - Julienne all of the vegetable.
• - bring water to boil . add soy sauce and a bit of sugar in it.
• - boil seafood and vegetables one at a time.
• - half boil chinese cabbage when it turn bright green. then take it out.
• - wrap all meat and vegetable in a chinese cabbage, pepper it season.
• -serve with sweet and sour sauce or sukiyaki sauce.

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

BARLEY-STUFFED CABBAGE

Steps:

• Cook barley according to package directions.
• Pull off and discard any wilted or coarse outer cabbage leaves.
• Cut out core to a depth of about 3 inches.
• Parboil cabbage in a large kettle of salted boiling water for about 15 mins, or until leaves are soft enough to be pliable.
• Carefully cut out the tough part of the rib from each leaf.
• Saute onion in shortening until soft. Add mushrooms and lemon juice; saute 3 minutes
• Season with paprika, salt and pepper. Add cooked barley and parsley and mix well.
• Spoon 1 or more large spoonfuls of stuffing onto each leaf, the exact amount depending on the leaf's size.
• Roll up and fold in edges to securely enclose stuffing. Secure with toothpicks or tie with string.
• Place in a kettle. Cover with bouillon and cook slowly, covered, about 1 1/2 hours, or until leaves are tender.
• Remove stuffed leaves and keep warm. Stir flour into drippings and cook, stirring, until smooth.
• Add sour cream and dill and heat through. Pour sauce over stuffed leaves.

BARLEY-STUFFED CABBAGE ROLLS WITH PINE NUTS AND CURRANTS

Steps:

• 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.

BEEF AND CABBAGE WRAPS

Steps:

• Stack tortillas and wrap in foil. Heat in a 350°F oven for 10 minutes to soften.
• Meanwhile, for filling,in a large skillet, cook ground beef and onion until meat is browned.Drain well. Stir in cabbage mix and corn. Cover and cook about 4 minutes or until vegetables are tender, stirring once. Stir in hoisin sauce and sesame oil. Cook and stir until heated through.
• Spoon 1/2 cup filling onto each tortilla below the center. Fold bottom edge up and over the filling. Fold opposite sides in, just until they meet. Roll up from bottom. If desired serve with additional hoisin sauce.