Savoy leaves wrap a savoury barley and mushroom filling, then bake until tender in tomato sauce.
Ingredients
- 1 large, 8–10 outer leaves Savoy cabbage
- 120g, rinsed Pearl barley
- 200g, finely chopped Chestnut mushrooms
- 1 medium, finely diced Onion
- 2 cloves, finely chopped Garlic
- 1 tbsp Tomato purée
- 400ml Passata
- 300ml Vegetable stock
- 1 tbsp Olive oil
- 1/2 tsp Smoked paprika
- 1 tsp Dried oregano
- 1.2 litres, for cooking the barley Water
- 3/4 tsp, divided Fine salt
- 1/4 tsp Black pepper
Method
- Heat the oven to 190°C (170°C fan). Simmer the pearl barley in 1.2 litres water for 25–30 minutes until tender with a little bite. Drain well.
- Bring a large pan of water to a boil. Remove 8–10 large intact cabbage leaves and blanch them in batches for 2 minutes until pliable. Drain and pat dry; trim the thickest part of each rib so the leaves roll easily.
- Heat the oil in a frying pan. Cook onion for 5 minutes, add mushrooms and cook for 6–8 minutes until their liquid has evaporated. Stir in garlic and tomato purée for 1 minute, then fold in cooked barley, smoked paprika, 1/4 tsp salt and pepper.
- Mix passata with stock, oregano and the remaining 1/2 tsp salt. Pour half into a 2-litre baking dish.
- Place about 2 tbsp filling near the base of each leaf. Fold the sides in and roll firmly into a parcel. Set seam-side down in the dish; pack the rolls snugly.
- Pour the remaining sauce around and over the rolls. Cover tightly with foil and bake for 30 minutes, then uncover and bake for 10 minutes more until the cabbage is tender and the sauce bubbles.
- Rest for 5 minutes before serving, spooning the sauce over each roll.
Allotment tip
Choose pliable outer leaves and trim only the raised rib; cutting through the leaf makes the rolls harder to seal.