Cabbagehead

Recipe:

Cabbage and Barley Broth with Tahini

 

1 small onion, thinly sliced

1 clove of garlic

4 oz / 125g cabbage, finely shredded or sliced

1/2 table spoon Tahini

1 table spoon olive oil

1 bay leaf

Vegetable stock or water and Vecon

Salt and pepper and Tahini to taste

 

Soak and cook the barley and keep the cooking water.

Fry the onion and garlic gently for about 5 minutes without browning.

Add the cabbage and the barley with the cooking water and make it up to 2 pints/1 litre with vegetable stock or water and Vecon.

Bring to the boil, add the bay leaf and simmer for 3-5 minutes until the cabbage is just cooked but still crunchy.

Remove from the heat and stir in the tahini to taste.

 

fun facts:

The cabbage is a herbaceous, globular cluster flowering leafy plant vegetable of the species Brassicaceae (or Cruciferae).

Done