Cabbage and Barley Broth with Tahini
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INGREDIENTS 1/4 cup barley 1 small onion, thinly sliced 1 clove garlic 4 ounces cabbage, finely shredded or sliced 1 to 2 tablespoons tahini 1 tablespoon oil 1 bay leaf Vegetable stock Salt and pepper, to taste Soak and cook the barley and keep the cooking water. Fry the onion and garlic gently for about 5 minutes, without browning. Add the cabbage and barley with the cooking water and make it up to 2 pints with vegetable stock. Bring to the boil, add the bay leaf and simmer for 3 to 5 minutes or until the cabbage is just cooked but still crunchy. Remove from the heat and stir in the tahini to taste. This soup is very economical and a good contrast of textures. Makes 4 servings