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🍽️ Buddha Bowl with Barley and Savoy Cabbage

448 kcal · 30 min · 4 servings

Ingredients

• 150 g pearl barley
• 300 g savoy cabbage
• 4 tsp rapeseed oil
• salt
• 300 g mushrooms
• 300 g red cabbage
• 2 small apples
• 50 g hazelnuts
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 4 eggs

Instructions

1. 1. Rinse the pearl barley under running water.
2. 2. Place the barley in a pot and add twice as much water.
3. 3. Bring the water to a boil.
4. 4. Let the barley boil briefly.
5. 5. Reduce the heat and cook the barley for about 20 minutes.
6. 6. Remove the pot from the heat.
7. 7. Fluff the barley with a fork.
8. 8. Let the barley steam covered.
9. 9. Wash the savoy cabbage.
10. 10. Cut the savoy cabbage into coarse strips.
11. 11. Add one teaspoon of rapeseed oil.
12. 12. Season the savoy cabbage with salt.
13. 13. Massage the oil in thoroughly with your hands.
14. 14. Wait until the vegetable is soft and pliable.
15. 15. Clean the mushrooms.
16. 16. Slice the mushrooms.
17. 17. Heat one teaspoon of oil in a pan.
18. 18. Sauté the mushrooms over medium heat.
19. 19. Cook the mushrooms for about 5 minutes.
20. 20. Season the mushrooms with salt.
21. 21. Wash the red cabbage.
22. 22. Shred the red cabbage finely.
23. 23. Add one teaspoon of rapeseed oil.
24. 24. Season the red cabbage with salt.
25. 25. Massage the oil in with your hands.
26. 26. Wait until the red cabbage becomes soft.
27. 27. Wash the apples.
28. 28. Quarter the apples.
29. 29. Remove the core.
30. 30. Cut the apples into thin wedges.
31. 31. Roughly chop the hazelnuts.
32. 32. Mix the nuts with the vinegar.
33. 33. Mix the nuts with the honey.
34. 34. Season the mixture with salt.
35. 35. Boil the eggs in hot water.
36. 36. Cook the eggs for 5 ½ to 6 minutes.
37. 37. Ensure the eggs are soft-boiled.
38. 38. Peel the eggs.
39. 39. Cut the eggs in half.
40. 40. Divide the pearl barley among four bowls.
41. 41. Divide the savoy cabbage among four bowls.
42. 42. Divide the red cabbage among four bowls.
43. 43. Divide the apple wedges among four bowls.
44. 44. Drizzle the dressing over the bowls.
45. 45. Place two egg halves on each bowl.

Nutrition per serving

• kcal: 448
• Protein: 19 g · Fett/Fat: 19 g · Carbs: 49 g