Cabbage and Barley Broth with Tahini

Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Neely Estate in Waxahachie, Texas in 1994.
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1 cup barley
 * 1 small onion thinly sliced
 * 1 clove garlic
 * 4 ounces cabbage finely shredded
 * 2 tablespoons tahini
 * 1 tablespoon oil
 * 1 bay leaf
 * vegetable stock
 * 1 teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Soak and cook barley and keep the cooking water.
 * 2) Fry the onion and garlic gently for 5 minutes without browning.
 * 3) Add cabbage and barley with the cooking water and make it up to 2 pints with vegetable stock.
 * 4) Bring to the boil then add the bay leaf and simmer for 5 minutes until cabbage is just cooked but still crunchy.
 * 5) Remove from heat and stir in the tahini.