John Myers
Contents
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Ingredients
- 1 Savoy cabbage
- 1 Carrot
- 1 Onion
- 100 g Barley pearl barley or rice or bulgur
- 200 g Boletus
- Butter, salt, pepper, garlic
- 1 Leek stick
- Tomato paste
Instructions
- Remove the thick leek leaves, cut the leek into long, wide strips, then blanch (leek only 1min, savoy cabbage approx. 4-5min)
- Cook the pearl barley al dente (I did that in the "Blnchierwasser"), then drain and melt some butter
- Dice the carrot, mushrooms and onion and sauté in butter, add salt and pepper, a little garlic and possibly a little nutmeg, mix with the pearl barley.
- Lay out the pearling leaves, distribute the pearl barley and vegetable filling on top of the size and wrap them into packets, use the leek strips to tie
- Fry the packets slowly in clarified butter for about 20 minutes
- Take the packets out of the pan, stir in a slice of flour, add some tomato paste and make a sauce with cream, season with salt and pepper. If there are still mushrooms left: add to the sauce + chopped parsley
Nutrition
Serving: 100gCalories: 27kcalCarbohydrates: 0.5gProtein: 5.4gFat: 0.4g
