Cabbage with pearl barley according to the recipe of Fekla Tolstaya
4 servings
40 minutes
Cabbage with pearl barley according to Fekla Tolstaya's recipe is a simple yet remarkably aromatic dish of European cuisine, rooted in the traditions of Russian home cooking. The combination of tender stewed cabbage with the tangy notes of vinegar and the sweetness of carrots creates a harmonious balance of flavors. The pearl barley, absorbing the aromas of the vegetables, becomes soft and rich, adding heartiness and textural depth to the dish. This recipe evokes leisurely family dinners where simple yet honest ingredients transform into true culinary discoveries. It is perfect for everyday meals as well as cozy gatherings. Due to its richness and robust flavor, cabbage with pearl barley can serve as both a standalone dish and a side for meat or mushroom delicacies.
1
Remove the outer leaves from the cabbage and chop it coarsely. Cut the carrot.
- White cabbage: 1 piece
- Carrot: 0.5 piece
2
Heat a pan with sunflower oil. Chop the onion and fry it. Add the carrot, fry, then add the cabbage without breaking it into pieces. Add a little water, sugar, and vinegar. Cover with a lid and reduce the heat to minimum.
- Onion: 0.3 head
- Vegetable oil: 50 ml
- Carrot: 0.5 piece
- White cabbage: 1 piece
- Sugar: 1 tablespoon
- Wine vinegar: 20 ml
3
Boil the spelt in salted water until 3/4 cooked. Add it to the vegetables and cover again.
- Pearl barley: 400 g
- Salt: to taste
