Barley, lentils, savoy cabbage and lots of cheesy sauce

Certain autumnal and winter vegetables can be kept, on a cool spot, for a few weeks as pumpkin, savoy cabbage, celwriac, white and red cabbage.

For today’s recipe take the bigger outerleaves of a savoy cabbage. Store the leftover in the fridge and use in a puree, a paste or even in wintersalad. 10-12 outerleaves is approximately 500 grams of vegetables. Slice part of the central stem off. Wash. Steam in the microwave ( in 2 portions) for 5mins on the highest setting ( I use the microwave to boil eggs gor 1 max 2p, to steam vegetables, to defrost and to reheat a prepared dish). Drain.

Boil 100 grams of lentils al dente in water seasoned with a bay leaf. Boil 100 grams of barley al dente. Drain and put in the same bowl. Add 2 chopped garlic cloves, a handful of chopped fresh parsley, 1 teaspoon of fennel seeds, pepper and salt.

Put 500 ml of semi skimmed milk in a saucepan. Add nutmeg, vegetal stock powder, a pinch of chili pepper, 2 teaspoons of savory and 2 chopped garlic cloves. Heat the milk. Once boiling add a mixture of 1 table spoon of cornstarch dissolved in some milk. Mix while boiling until you obtain a thickened consistency. Stop the fire. Add 50 grams of grated bel paese ( which has a more delicate flavor than other mountain cheeses).

Create the cabbage rolls. Spread in an oiled oven dish. Cover with the sauce. Finish with extra grated bel paese.

ake in the oven at 180 ° for 30 minutes until hot and golden brown.

A leftover is an ideal lunch.


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