Cabbage with Barley, Seasoned with Sushi Vinegar

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

For this dish, you can prepare a sauce made from yogurt, olive oil, basil, and garlic. The proportions of all the ingredients in the sauce are flexible, but there should be more yogurt than anything else.

Ingredients

White Cabbage - 2 lbs
Pearl barley - 7.1 oz
Butter - 1.8 oz
Onion - ½ heads
Rice Vinegar for Sushi - 3 fl oz
Vegetable Oil - 1 fl oz
Sugar - 1 tablespoon
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cook the pearl barley (or better yet, spelt if you have it) in salted water for twenty minutes; it’s not necessary to cook it all the way through at this stage. This barley will still need to warm up later.

Step 2

Cut the cabbage head in half (removing the core) and then into large pieces (about 5–7 cm on each side).

Step 3

Melt butter in a deep skillet, then add a splash of vegetable oil and sauté a finely chopped half of an onion. Next, add pieces of cabbage to the skillet, taking care not to let them fall apart into separate leaves. Cover and simmer the cabbage on low heat for about thirty minutes. Then, add three-quarters cooked pearl barley to the skillet, pour in a mixture of sushi vinegar and sugar, and season with salt and pepper. Allow it to simmer for another twenty to thirty minutes.