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Carrot – white cabbage – pearl barley stew

updated

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 500 g white cabbage
  • ¼ liter of water, possibly more
  • 100 g pearl barley
  • 1 tbsp vegetable broth, granulated
  • 1 tbsp curry powder
  • 1 tsp chili powder
  • 1 tsp sweet bell pepper(s)
  • 1 tbsp sugar or honey
  • Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the carrots into small cubes or slices. Cut the cabbage into strips. Place both in a saucepan. Add the pearl barley and pour over 1/4 liter of water. Then add the spices and stock. Bring to a boil, adding a little more liquid if necessary. Cover and simmer for about 20 minutes over medium heat. Stir frequently to prevent burning. Finally, season to taste with sugar or honey. Add the parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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