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2/3
5
2
3
3
6
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11
1
6
3
2
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2
1/2
1/3
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1
1-1/3
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2
1/4
2
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c
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oz
#
oz
oz
cl
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t
t
t
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T
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-- Broth
Barley (1)
Onion
Garlic
Cilantro sprig
Parsley sprig
Water
--------------
Cabbage, white
Potatoes (2)
Cheese, soft (3)
Onion
Garlic
-- Seasonings
Salt
Pepper, black
Cumin
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Olive Oil
Milk
-- Garnish
White Onion
Cilantro
Parsley
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Broth - (55 min - 5 min work)
- Cut ONION in quarters lengthwise, but retaining the root end to
hold it together.
- Crush GARLIC and chop fine.
- Place all Broth items into a suitable pot and bring to a boil.
simmer until Barley is tender. Especially if using white pearled Barley,
be sure to scrape it up off the bottom often to prevent burning.
- Remove Onion and Herb Sprigs. Hold the Barley and Broth
for the recipe. The Onion is delicious at this point, so I slice it and
eat it.
Meanwhile: Prep - (50 min )
- Chop CABBAGE small, into about 1/2 inch pieces.
- Peel POTATOES and cut into about 3/4 inch cubes. Hold in
cold water until needed.
- Chop ONION small.
- Crush GARLIC and chop fine.
- Grind Cumin and mix all Seasoning items.
- Shred CHEESE.
- For Garnish: Chop WHITE ONION small. Chop CILANTRO
small. Chop PARSLEY small. Mix all.
Run - (1-1/4 hr)
- Place Broth (with Barley) into a sizeable soup pot (4 to 5 quart)
and bring it to a boil. Add Cabbage and set to a fast simmer.
- Meanwhile: In a skillet or sauté pan, heat Oil and fry
Onions over moderate heat until starting to color. Stir in
Garlic and Seasonings mix for another 30 seconds, then
stir into Broth.
- After 20 minutes cooking the cabbage, stir in Potatoes and
continue to simmer until Potatoes are tender, about 30 minutes. Remember
to scrape up the bottom often.
- Stir in Milk. Sprinkle in Cheese while stirring. Keep at
a high simmer until Cheese is completely melted.
- Check seasoning and liquid. It should have more liquid than you may
think it should, because it will thicken in the bowl.
- Serve hot, garnished with Garnish mix. See also
Serving.
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