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Categories:Viewed: 78 - Published at: 8 years ago
Ingredients
- 6 1/4 cups chicken stock
- 3 tablespoons olive oil
- 1 onion, chopped
- 1 fresh sage leaf
- 1 cup Savory cabbage, halved and sliced thinly
- 3 cups spinach, chopped
- 3/4 cup pearl barley
- 1/3 cup Parmesan cheese, grated
- Salt
Method
- Pour the stock into a large pot. Bring to a boil. While that's warming up, pour the oil into another pot set over low heat. Add the onions and sage and cook, stirring occasionally, for 5 minutes. Add the cabbage and the spinach, and cook for 2 minutes.
- When the stock is boiling, pour it into the other pan with cabbage and spinach. Turn the heat to medium and cook for 15 minutes. Add the barley and cook for 30 minutes. Season with salt and pepper to taste.
- Serve with the grated Parmesan, and more salt and pepper to taste.
