Savoy cabbage stew with pearl barley

Ingredients for 4 servings

For the Savoy cabbage stew

  • 120 g of pearl barley to soak overnight
  • 180 g Savoy cabbage into 1 cm wide strips cut
  • 150 g carrots – peel, quarter and cut into small triangles cut
  • 100 g leek, cut into rings
  • 80 g celeriac – peel and cut into small cubes

Liquid ingredients and spices

  • 1 Ltr. Vegetable broth
  • 250 ml soy cream
  • 2 TABLESPOONS peanut oil
  • 2 TBSP Tamari (or soy sauce)
  • 2 TABLESPOONS noble yeast flakes
  • 1 Bay leaf
  • Crystal salt
  • Pepper from the mill
  • 2 TBSP coarsely chopped parsley
  • 1 TBSP finely chopped thyme


Preparation time about 10 minutes cooking/baking time approx. 35 minutes

The soaking water through a sieve, drain the grains briefly rinse and drain.

The peanut oil in a saucepan and add the vegetables in about 2 Min. for a short time. Then the pearl barley, add the vegetable stock and bring to a boil. The Bay leaf, and Tamari, a little salt and about 30 Min. simmer.

When the grains are soft, remove the Bay leaf, the soy cream, stir in thyme and nutritional yeast flakes and sprinkle with salt and pepper to taste.

The Cabbage stew in a soup bowl and serve with parsley.

Nutritional values per Serving

  • Calories: 356 kcal
  • Carbs: 33 g
  • Protein: 7 g
  • Fat: 18 g