Friday, April 12th, 2013...9:19 pm

Thyme Flavored Barley and Red Cabbage

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A few years ago, my sister-in-law made a dish for Easter that was similar to this, except it used spelt. This recipe calls for barley, but I have used spelt as well and it is just as tasty. I love red cabbage and barley together. This is a very satisfying, comforting dish for dinner. This is a big recipe, but don’t worry, if you don’t have teenagers to feed, the leftovers are great.

Thyme Flavored Barley and Red Cabbage

1 tbsp grapeseed oil

1 1/2 c. barley, or spelt

1/2 of medium onion

2 large thyme sprigs

4 c. water

1/2 tsp. salt

Heat up a large saucepan to medium heat and add the oil. Add the barley and stir til the grains look very lightly toasted. If they get really brown, that is too long. Add onions and thyme. Stir and cook for 3-5 minutes or until the onions are just softened. Add the water and salt and bring to a boil. Turn down the heat to low so it simmers and cook til the water is absorbed and the grains are tender, about 30 minutes, and then turn off the heat. While this is simmering, start the cabbage.

1 tbsp. vegan margarine, I used Earth Balance

1 tbsp. olive oil

1/2 big red onion

5-6 c. red cabbage, cut into 1 inch pieces

3-4 tbsp. red wine vinegar

salt and pepper to taste

5-6 thyme sprigs

3/4 c. water

cooked barley

3/4 c. toasted walnuts

In a large heavy skillet, melt the margarine into the olive oil. Add the onion and cook on medium high heat, stirring frequently, until softened. Add cabbage and vinegar, salt and pepper, and cook til the cabbage wilts. Add the thyme and water and cover. Cook over low heat, stirring every once in a while til cabbage is tender and the water is evaporated. This takes about 20 minutes. Now stir in the barley that you cooked and combine well. I pull out the thyme sprigs at this point. Use the toasted walnuts as a garnish.



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