3 oz (85 g) onion, sliced
1 clove garlic, finely sliced (optional)
1 tablespoon oil (optional)
2 pints (1.1 litres) water or vegetable stock
1.2 lb (225 g) red or white cabbage, shredded
4 oz (110 g) barley
Pinch of thyme or basil
1/2 lb (225 g) skinned tomatoes (optional)
1.2 lb (225 g) cooked kidney beans
1 - 2 teaspoons miso or yeast extract
2 inch (5 cm) cube of fresh ginger root, grated (optional)
2 tablespoons natural yogurt or tofu (optional)
1 clove garlic, finely sliced (optional)
1 tablespoon oil (optional)
2 pints (1.1 litres) water or vegetable stock
1.2 lb (225 g) red or white cabbage, shredded
4 oz (110 g) barley
Pinch of thyme or basil
1/2 lb (225 g) skinned tomatoes (optional)
1.2 lb (225 g) cooked kidney beans
1 - 2 teaspoons miso or yeast extract
2 inch (5 cm) cube of fresh ginger root, grated (optional)
2 tablespoons natural yogurt or tofu (optional)
method
1. Saute or simmer the onion and garlic for 5 minutes.
2. Add the water, cabbage, barley, herbs and tomatoes, and simmer for 30 minutes.
3. Add the beans and season to taste, including the ginger juice if liked.
4. Simmer gently for 5 minutes to blend the flavours and serve with a swirl of yogurt.
2. Add the water, cabbage, barley, herbs and tomatoes, and simmer for 30 minutes.
3. Add the beans and season to taste, including the ginger juice if liked.
4. Simmer gently for 5 minutes to blend the flavours and serve with a swirl of yogurt.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
