Cabbage and Barley Broth with Tahini

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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. From "Catsrecipes Y-Group"[1]



  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.