Cabbage Rolls with Barley and Nuts
Ingredients
- Ingredients
- 12 Red cabbage leaf
- salt
- 1 White roll (day-old)
- 1 onion
- 2 firm Pear
- lemon juice
- ½ bunch thyme
- 350 grams cooked Barley
- 100 grams chopped Walnut
- 1 egg
- salt
- freshly ground peppers
- sweet ground paprika
- 2 Tbsps clarified butter
- 300 milliliters Vegetable broth
- honey (to taste)
Preparation steps
Blanch cabbage leaves in boiling salted water for about 2 minutes, drain and rinse in cold water, flatten thick veins.
Soak bread in warm water. Peel onion and chop finely. Peel pears, halve and core, cut into small cubes, drizzle with lemon juice. Rinse and shake dry thyme, pluck off leaves. Combine barley and nuts with egg, squeezed bread, pears, onion and thyme and mix well. Season with salt, pepper and paprika.
Arrange cabbage leaves on a flat surface and place stuffing in the middle. Roll up and secure with toothpicks.
Heat butter in a pan and sear rolls for about 2-3 minutes on all sides. Add broth and simmer, covered, for about 30 minutes on low heat.
Remove rolls from the pan and keep warm. Strain sauce through a sieve and season with salt, pepper and honey. Arrange rolls on plates and drizzle with sauce. Garnish with young fir sprigs, if desired, and serve.
