Cabbage and Barley Broth with Tahini

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

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