Barley-Stuffed Cabbage Rolls With Pine Nuts And Currants

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1 large head green cabbage, cored

1 tablespoon olive oil

1 1/2 cups finely chopped onion

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 tomatoes, undrained

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