John Myers
Savoy Barley Stew
The perfect savoy barley stew recipe with a picture and simple step-by-step instructions.
- 400 g Savoy cabbage fresh
- 1 Onion
- 4 Poles Celery
- 50 g Dried tomatoes in oil
- 100 g Bacon slices
- 2 tbsp Rapeseed oil
- 125 g Pearl barley medium
- 1,5 liter Meatsoup
- 2 Bay leaves
- 2 tsp Dried oregano
- Salt and pepper
- 50 g Finely grated mountain cheese
- Clean the sausage, remove the stalk and cut the leaves into 3 cm pieces. Peel the onion and cut into large cubes. Clean the celery and cut into pieces about 1-2 cm wide. Drain the tomatoes and cut into large pieces.
- Cut the bacon slices into 2cm wide pieces and fry them in a large saucepan until crispy. Remove from the fat and drain on kitchen paper. Add the oil to the bacon fat in the saucepan. Sauté the pork sausage, onions and celery. Add pearl barley and sauté briefly.
- Add tomatoes, bay leaves and oregano. Season with salt and pepper. Bring everything to the boil and cover over a medium heat for 30 minutes. Arrange savoy barley stew on plates, garnish with bacon and mountain cheese.
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