(Cabbage Stuffed with Barley and Split Peas) Be sure your barley and split peas are cooked prior to beginning this recipe. To save time, you can cook your barley in a pressure cooker or use ‘quick barley’. Ingredients: 1 large head of cabbage 1/2 cup barley/118 ml/78g, cooked (other grains can be used such as farro) 1/2 tablespoon/30ml olive oil 1 medium onion, chopped 2 carrots diced 1 1/2 cups/343 ml/300g cooked split peas, drained 4 cloves of garlic, sliced 1 teaspoon dried thyme 1 bay leaf 1 teaspoon sweet smoked paprika (or other paprika if you have on hand) 1 teaspoon ground cumin 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 teaspoon cayenne pepper, or to taste 1 egg, beaten salt and freshly ground pepper to taste 1/2-1 cup/125-250ml tomato sauce or juice Cabbage... In a large pot, large enough to submerge the whole cabbage, fill with water and bring to a boil. When boiling, add salt. Discard large outer leaves of the cabb
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