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Method
Make it happen
- 01
Fry onion, carrot, celery and leek in oil for 8 minutes until softened; stir in thyme.
- 02
Add rinsed pearl barley and stock. Simmer gently for 30–35 minutes, stirring now and again and adding hot water as needed.
- 03
Add the shredded cabbage and cook another 8 minutes until the barley is tender and the cabbage soft.
- 04
Season to taste, ladle into bowls and add a splash of hot water if the grains have thickened the broth.