Cabbage, mushrooms and garlic with pearl barley

I made this up because I wanted somethings other than pasta and rice.

100g Pearl Barley
Half a large green cabbage. You could substitute whatever cabbage you have available.
Some Brussel sprouts, maybe 10
4 or 5 large garlic cloves (more if your cloves are small)
a pickled lemon (see Bottom of this page)
4 large open cup mushrooms (more if using smaller mushrooms)
Dill
Olive oil

Put the pearl barley in a pan of boiling water and simmer until cooked (around 45mins). Drain.

Cover the bottom of a a large pan with some olive oil and put on a medium flame. Slice the garlic thinly and add to the oil. Slice the mushrooms and add them too. Cook for 5 to 10 minutes until the mushrooms have softened.

Peel the brussel sprouts and cut in half (or quarters if they are big). Add to the pan and stir in with the mushrooms and garlic. Cover the pan and let the sprouts steam for 5 minutes or so and then add the shredded cabbage and steam for another 5 or 10 minutes until the cabbage and sprouts are cooked to your taste.

Chop the pickled lemon and dill and add to the vegetables. Add the pearl barley and turn off the heat.

Stir it all together, season with salt and pepper.

Some tartar sauce goes nicely especially if you’re not a vegetarian and serve with a piece of grilled fish on top.

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