Stuffed Savoy Cabbage

Rinse barley in a sieve under cold water until water runs clear.

Combine barley and broth in a pot and bring to a boil.

Simmer, covered, for about 20-25 minutes on a very low heat. 

Add frozen peas to barley and thaw, covered. 

Prepare savoy cabbage. 

In a large pot, bring salted water to a boil. Remove outer cabbage leaves and place cabbage into a pot.

Simmer, covered, for about 12 minutes or until knife-tender on meduim heat. 

Drain cabbage. Cool slightly and cut off top quarter of a cabbage. Place cabbage into a pot with high walls. Carefully remove cabbage insides until about 5 cm (approximately 2 inches) is left. 

Chop cabbage pulp and outer leaves finely. Blanch 2 tomatoes in hot water, peel and dice. Peel 1 onion and garlic, chop finely. 

Rinse herbs and chop finely. Combine all ingredients with egg, barley and cheese. Season with salt and cayenne pepper.

Stuff filling into cabbage shell. 

Add 4 tablespoons of cabbage broth to the filling.

Place pot with cabbage into a cold oven. 

Heat oven to 200°C (approximately 400°F) and bake cabbage for about 35 minutes. 

Scrub potatoes and combine with cabbage water, bring to a boil adn reduce heat. Simmer, covered, for about 20 minutes or until tender. 

Prepare vegetable sauce. Rinse and slice kohlrabi, dice tomatoes. Peel and chop onion.

Mix everything with creme fraiche and sour cream. Season with salt and pepper.

Cut cabbage into slices and arrange on warmed plates.