Creamy Cabbage & Prawn Barley One Pan

Another vegetable that my Dad has been growing in his allotment is cabbage and last week he presented me with one of the largest cabbages I’ve seen. This has resulted in me searching for inspiration on what to cook with it and here is one of the results. Barley is such an underrated and underused grain. I love its nutty texture and it makes a great substitution for rice. Try it in this nutritious and deliciously filling and satisfying creamy broth. Just remember though, that barley takes longer to cook than rice, so allow extra time to make this meal.  If you prefer, you can use creme fraiche instead of yogurt, but I prefer yogurt for its higher nutrient content.

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Creamy Cabbage & Prawn Barley One Pan
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
To Prepare:
  1. Peel and dice the onion.
  2. Peel and crush the garlic.
  3. Weigh out the barley and make up the stock.
To Cook:
  1. Add the onion and garlic to a large, lidded frying pan with the olive oil and heat over a medium-high heat. Fry for 3 minutes, stirring occasionally.
  2. Add the dried parsley and barley to the pan and fry for 30 seconds.
  3. Lower the heat right down and pour in the vegetable stock. Give everything a stir and then place the lid on the pan and leave for 30 minutes.
  4. Meanwhile discard the outer leaves of the cabbage and slice off the base. Thinly slice the rest.
  5. Once the 30 minutes are up, remove the lid and turn the heat back up a touch. Add the cabbage to the pan and stir well. Leave for 3 minutes.
  6. Weigh out the frozen peas and broad beans. Add them to the pan and again stir. Leave for 1 minute.
  7. Add the frozen prawns to the mix and cook for another 3 minutes or until everything is fully defrosted and hot through.
  8. Before serving, stir through the yogurt, pour in the lemon juice and season with plenty of black pepper if you like.
  9. Divide between 2 bowls and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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