Pearled barley with black cabbage is a first course without butter and cheese, simple, tasty, and genuine. An easy, quick, and economical recipe, consumable both hot and cold; ideal for lunch or dinner and suitable for vegans, vegetarians, and lactose intolerant. You can replace barley with other cereals (millet, spelt, buckwheat) and the seeds with dried fruit of your choice or omit them.
Wash the pearled barley and boil it according to the times indicated on the package.
Clean the black cabbage by removing the central part of the leaves, wash it, and chop it coarsely.
Heat a non-stick pan, add extra virgin olive oil and the black cabbage; cook over medium heat, adding salt.
When the cabbage is nearly cooked, add (optionally) pumpkin seeds and sunflower seeds and add the well-cooked barley.
Let everything flavor on high heat for a few minutes, then serve hot or let it cool to consume it cold.
Non-stick pan (about 28 cm)
Italy
| Energy (kcal) | 437.13 |
| Carbohydrates (g) | 9.72 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 43.66 |
| of which Saturates (g) | 6.25 |
| Protein (g) | 1.36 |
| Fiber (g) | 1.26 |
