Barley Cabbage Wraps With Pine Nuts And Currants Slow Cooker Food

SCRUMPTIOUS 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.

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.

TURKEY PINE NUT CABBAGE WRAPS

Steps:

• Wash and dry the head of cabbage and cut off the end. Carefully remove about 8 leaves ensuring they are not torn and form nice "cups" to hold the filling.
• Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, ginger, onion and cook for 1 to 2 minutes or until soft.
• Add the red pepper, yellow pepper and turkey and cook until the turkey is almost cooked through and browned slightly, about 7 to 8 minutes. Add the hoisin sauce, oyster sauce, red chili sauce, soy sauce and rice vinegar. Let cook another 4 to 5 minutes until the sauce reduces. Remove from the heat.
• Add the fish sauce, sesame oil, cilantro, pine nuts and green onion and stir to combine. To serve, place a spoonful of the mixture in each cabbage cup. Garnish with extra cilantro, 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.

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.