Description Edit

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.

Ingredients Edit

Directions Edit

  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.
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