A complete winter dish, this cabbage with barley and lentils is from the book Cereals a Grain a Thousand Grains from the series Il sole in cucina, macromediterranean recipes.
The recipe is by Sonia Catenacci, a delightful cook from the Grande Via association of Dr. Berrino. I had the opportunity to meet Sonia last year at the Mausolea, a splendid villa near Arezzo and headquarters of the Grande Via.
This is the season for good cabbages when the winter frost makes them even more tender and fresh. Here in Veneto, we call it brosema, and it’s wonderful to see the lace and frills that the frost creates in nature.
Besides cabbage, here we find pearl barley and lentils, with the small Umbrian ones being excellent, particularly the Castelluccio lentils.
A dish that is ready in forty minutes and provides much comfort.
You can find many other complete dishes on the blog. Visit the unique dishes category or the macrobiotic category.
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With cabbage, you can also try the recipes for:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients for Cabbage with Barley and Lentils
- 7 oz pearl barley
- 1/3 cup dried lentils
- 3.5 oz cabbage
- 1 onion
- 12 oz vegetable broth
- 2 tsp extra virgin olive oil
- 1 tsp unrefined sea salt
Preparation
First, wash lentils and barley very well,
Finely chop the onion and sauté it in a pan with a drizzle of extra virgin olive oil.
Wash and finely chop the cabbage and add it with the onion to flavor.
Add barley, lentils, vegetable broth and cook for about 40 minutes, depending on the lentils.
If it dries out too much, add more broth; it should be a nice soft and brothy dish.
Serve very hot with a drizzle of good olive oil and chili pepper if you like.
Storage of Cabbage with Barley and Lentils
The dish keeps for a couple of days in the refrigerator in a sealed container.
