Barley with Mushrooms

SERVES: 4

INGREDIENTS:

1.4 oz. dried mushrooms

17 oz. water

10 oz. barley

1.4 oz of butter

17 oz. meat stock

pinch if salt

2 onions

4 cloves of garlic

1.4 oz. melted butter

4 oz. water

1 tsp. caraway seeds

1 tsp. marjoram

breadcrumbs

 

DIRECTIONS:

 

1.  Wash mushrooms and soak them, covered in 17 oz. of water for 20 min.

2.  Brown barley in butter and pour on meat stock and salt to taste.

3.  Add the mushrooms with the water used for soaking.

4.  Stew covered for 50 min. on medium heat, stirring occasionally.

5.  Peel onions and garlic and chop finely and cook in melted butter until transparent.

6.  Add barley along with 4 oz. of water, caraway seeds, and marjoram.

7.  Put mixture into a greased baking dish coated with breadcrumbs and bake for 15 min. at 400 in a pre-heated oven.

8.  Garnish with parsley, serve and enjoy. 

 

 

Savory Cabbage Hamburger With Smoked Meat

SERVE: 4 -6

INGREDIENTS:

1 small head savory or red cabbage

10 oz cooked smoked meat (ham)

small red onion

4 eggs

3/4 cup milk 

20g butter

1 Tsp flour 

fresh parsley

pinch oregano 

pinch salt, fresh black pepper

1 clove garlic chopped

1 cup bread crumbs

1/2 cup Olive oil

 

DIRECTIONS: 

1. Boil cabbage leaves 3-5 min until soften. Drain and chop until fine together with smoked meat [ham].

2. In small pan dissolve butter, add chopped onion, chopped parsley, and broil for a few min. Then add flour and cook for a few more mins.

3. Slowly add 1/2 cup milk and mix into a thick paste, add salt and pepper, oregano and garlic to taste

4. Let the paste cool down. Add yolk, smoked meat with cabbage. Mix well all together, add spices if needed.  Thick with bread crumbs if needed.

5.  From paste form small hamburgers, brush them with mix of egg white, 2 Tsp milk and salt. Place them in breadcrumbs and coat by lightly pressing the breadcrumbs onto the hamburgers.

6. Fry slow until golden brown.

 

SIDE DISH: Fresh potatoes, bread