Lunch: Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants Recipe | MyRecipes

Recipe by Robin Robertson This dish works well assembled the night before, so a little planning gives you a great head start on the next day's dinner. Trimming away part of the thick center vein from the cabbage leaves makes them more pliable and easier

This recipe includes fertility superfoods such as:

Barley, Nuts

Health and fertility benefits of Barley-Stuffed Cabbage Rolls with Pine Nuts and Currants Recipe | MyRecipes

Barley is about the best grain a woman with PCOS can eat. It is low in calories and has the lowest GI of all grains. Low-GI grains such as barley take much longer to digest and create a slow, steady rise in blood glucose and insulin levels. As mentioned before on Fertility Chef, low-GI foods reduce cravings. If possible, try and find hulled barley as it is the most nutrient dense of all types of barley. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

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

Instructions

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.

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