Idiomas disponibles
Idiomas disponibles
Ingredients
• 1 large head green cab-
bage, cored
• 1 TB olive oil
• 1 & 1/2 cups finely
chopped onion
• 3 cups cooked pearl bar-
ley
• 3/4 cup crumbled feta
cheese
• 1/2 cup dried currants
• 2 TB pine nuts, toasted
• 2 TB chopped fresh pars-
ley
• 1/2 tsp. salt, divided
• 1/4 tsp. ground black
pepper, divided
• 1/2 cup apple juice
• 1 TB cider vinegar
• 1 tin (410g.) crushed to-
matoes, undrained
Method
Steam cabbage head 8 min-
utes; cool slightly. Remove
16
leaves
head;
place
bage in the bottom of the
slow cooker. Cut off raised
portion of the center vein of
each cabbage leaf (do not cut
out vein); set trimmed cab-
bage leaves aside.
Saute onion in a frying pan
until tender.
Remove from heat; stir in
barley and next 4 ingredients
(through to 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 cen-
from
cabbage
remaining
cab-
ter of each cabbage leaf. Fold
in edges of leaves over barley
mixture; roll up. Arrange cab-
bage rolls in bottom of a 5
quart crock pot/slow cooker.
Combine the remaining 1/4
teaspoon salt, remaining 1/8
teaspoon pepper, apple juice,
vinegar, and tomatoes; pour
evenly over cabbage rolls.
Cook the rolls on LOW heat
setting for 6 to 8 hours
or cover and cook on HIGH
heat setting for 2 hours or
until thoroughly heated.
Yield: 4 servings (4 rolls & 2
TBS sauce)
Shrimp Creole
SEAFOOD
Ingredients
• 1½ chopped onion
• 3/4 cup chopped celery
• 6 garlic cloves, crushed
or minced
• 3/4 cup chopped green
pepper
• 820g (2 tins) canned to-
matoes
• 450ml tomato puree
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon black pep-
per
• 1 tsp crushed red pepper
flakes
