Organic Food Delivery

 

Savoy cabbage stuffed with mushrooms and pearl barley

Rinse the pearl barley and boil with a bay leaf until soft (20-25 minutes). Take 8 large Savoy leaves, removing the thickest part of the stem. Simmer for 3 minutes. Drain and rinse in cold water. Gently fry the onions in the oil and butter (reserving 2 tbsp of oil for later) until they start to caramelise. Add two of the garlic cloves and fry for a few minutes. Add the mushrooms, salt and pepper. Cook on high without stirring until the mushrooms sweat; at this point toss them so they brown all over. Add the barley, Marmite, lemon juice and chopped herbs. Stir well. Preheat the oven (200c). To make the tomato sauce, fry the garlic in the remaining olive oil. Once golden, add the passata and seasoning. Simmer while you are rolling the cabbages. Dry a Savoy leaf and place on a clean surface - stem facing you. Place 1/8 of the filling in a sausage shape at the bottom of the leaf, fold the edges in and carefully roll to make a neat package. Place “seam” side down in an oven proof dish. Repeat with the rest of the leaves. Add 100ml of water, white wine or stock. Cover the dish with foil and bake for 25 minutes. Remove the foil and pour over the tomato sauce and return to oven for a further 10 minutes.

 

Ingredients

  • 8 large leaves of a Savoy
  • 100g pearl barley
  • 1 onion, finely sliced
  • 3 cloves garlic, finely chopped
  • 200g mixed mushrooms, roughly chopped
  • A large handful of parsley, chopped
  • 1 tsp Marmite or soy sauce
  • Juice of half a lemon
  • A large knob of butter and a large splash of olive oil (vegan option: just use oil)
  • 500ml tomato passata
  • 1 bay leaf
organic dinner illustration

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