Zucchini braised cabbage with pearl barley

Ingredients for 2 servings:

• 100 g pearl barley
• 250 ml water
• 2 tsp vegetable stock powder
• ½ head of pointed cabbage
• 1 thick zucchini
• 2 garlic cloves
• 5 tbsp olive oil
• 200 ml water
• Salt and pepper, colorful
• Cayenne pepper
• Herbs of Provence
• 2 tbsp, creamed horseradish
• 100 g feta cheese made from cow’s milk

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Cook the pearl barley in a saucepan with 250 ml of water and vegetable stock powder for about 10 minutes, then let it soak for another 10 minutes. Meanwhile, finely chop the pointed cabbage and zucchini with a knife. Finely chop the garlic cloves. Heat olive oil in a pan and sauté the garlic. Add the pointed cabbage and zucchini and sauté for 2 minutes, then deglaze with 200 ml of water. Season with salt, pepper, cayenne pepper, and Provençal herbs to taste. Simmer for another 10 to 15 minutes. Then add the pearl barley and horseradish and mix everything well. Dice the feta, sprinkle over the dish, and serve. Approx. 250 kcal per serving.