Savoy cabbage rolls with pearl barley filling

Ingredients for 4 servings:

• 100 g pearl barley, soaked overnight
• 1 small savoy cabbage
• 1 m.-large onion(s), quartered
• Salt
• 3 peppercorns
• 1 bay leaf
• 1 egg(s)
• 1 m.-sized carrot(s), coarsely grated
• 1 stalk(s) leek, finely chopped
• 2 ½ tbsp breadcrumbs
• 1 bunch parsley, chopped
• 2 tbsp crème fraîche
• Fat for frying
• 300 ml vegetable stock
• 100 ml cream
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cook the savoy cabbage in salted water for about 15 minutes, until the leaves loosen. Drain and spread out the leaves for 4 savoy cabbage rolls. Meanwhile, cook the soaked pearl barley in the vegetable stock (reserve some for the rolls) with the onion quarters, salt, bay leaf, and peppercorns. Then let the mixture cool. Stir the egg, coarsely grated carrot, finely chopped leek, and breadcrumbs into the cooled mixture. Season with nutmeg, salt, chopped parsley, and crème fraîche. Lightly sprinkle the fan-shaped savoy cabbage leaves with salt and fill each with the pearl barley mixture. Fold in the sides and roll up. Secure with string or wooden sticks. Brown all over in hot fat and braise for about 30 minutes with the remaining vegetable stock and cream. Serve hot. Serve with tomato or herb cream sauce.