How To Make 19th Century Scottish Cabbage & Barley Broth | c.1809 | Homegrown Veg | Tasting The Past

barley

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is a healthier grain alternative with more protein.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock can be more flavorful and cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cabbage

🥗Healthier: kale

💰Cheaper: green cabbage

Green cabbage is usually more affordable and works well in soups.

Wash the cabbage thoroughly.

Cut the cabbage into small pieces, using only enough for the recipe, which should make between four and six servings.

Heat olive oil in a large pot over medium heat.

Add chopped onions, carrots, and celery; sauté until softened.

Stir in minced garlic and cook until fragrant.

Add chopped cabbage and cook until slightly wilted.

Pour in vegetable broth and bring to a boil.

Add barley, bay leaves, thyme, salt, and pepper; reduce heat to low and simmer.

Simmer uncovered until barley is tender, about 30-40 minutes.

Add diced potatoes and cook for an additional 15 minutes until potatoes are soft.

Stir in chopped parsley before serving.

Adjust seasoning with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary