Photo: K8
Estimated Nutrition (whole recipe, rough)
512
Calories
11g
Protein
23g
Fat
72g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup barley
- 1 small onion thinly sliced
- 1 clove garlic
- 4 ounces cabbage finely shredded
- 2 tablespoons tahini
- 1 tablespoon oil
- 1 bay leaf
- vegetable stock
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
1
Soak and cook barley and keep the cooking water.
2
Fry the onion and garlic gently for 5 minutes without browning.
3
Add cabbage and barley with the cooking water and make it up to 2 pints with vegetable stock.
4
Bring to the boil then add the bay leaf and simmer for 5 minutes until cabbage is just cooked but still crunchy.
5
Remove from heat and stir in the tahini.
6
Category:Cathy's Recipes
7
Category:Vegetarian Soup Recipes
8
Category:Vegetable stock Recipes
9
Category:Barley Recipes
10
Category:Onion Recipes
11
Category:Cabbage Recipes
12
Category:Tahini Recipes
Recipe sourced from
fandom