Cabbage rolls with pea and pearl barley filling

Ingredients for 4 servings:

• 1 white cabbage
• 150 g peas (shelled peas)
• 100 g pearl barley
• 6 mushrooms, white
• oil
• 2 onions
• 1 tbsp marjoram
• 250 ml vegetable stock
• 2 tbsp tomato paste
• Flour for thickening
• salt and pepper
• Caraway powder

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cook the peas and pearl barley separately, allowing the liquid to evaporate. Meanwhile, cut out the stalks from the white cabbage. Boil the cabbage in salted water for a few minutes, at least until the individual leaves can be separated, then refresh them in ice water. Either trim off the thick ends of the leaves or flatten them. Fry the diced onions in oil until golden brown. Clean the mushrooms, slice them, and fry them too. Mix the cooked peas and pearl barley with the marjoram, browned onions, and fried mushrooms. Season the mixture generously with salt, pepper, and caraway. Spread the mixture among the cabbage leaves, then roll them up tightly. Cut the remaining cabbage leaves into thin strips. In a roasting pan, fry the cabbage strips in a little oil, stir in the tomato paste, and season with salt and pepper. Place the cabbage rolls close together on top. Pour over the broth and cook, covered, over medium to low heat for about 30 minutes. Then remove the cabbage rolls, thicken the sauce with a little flour, and season to taste. Serve both hot.