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🍲 Barley Stew with White Cabbage, Tomatoes, and Chicken Strips

370 kcal · 30 min · 4 servings

Ingredients

• White Cabbage 600 g
• Onions, yellow 1 pc.
• Soup Vegetables 1 bunch
• Oil 4 tbsp
• Pearl Barley 200 g
• Salt pinch
• Pepper, black ground pinch
• Sugar pinch
• Tomatoes, chopped 800 g
• Vegetable Broth 800 ml
• Chicken Breast Fillets 600 g
• Rosemary, fresh 10 g

Instructions

1. 1. Wash the white cabbage thoroughly under running water.
2. 2. Cut the head into quarters and remove the hard core.
3. 3. Slice the cabbage flesh into thin strips.
4. 4. Halve the onion and remove the outer skin.
5. 5. Dice the onion into small pieces.
6. 6. Wash the soup vegetables and peel them if necessary.
7. 7. Dice the carrots and celery.
8. 8. Cut the leek into thin rings.
9. 9. Heat two tablespoons of oil in a large pot over high heat.
10. 10. Sauté the onions together with the carrots and celery for about three minutes.
11. 11. Add the white cabbage, leek, and barley to the pot.
12. 12. Season the mixture with salt, pepper, and a pinch of sugar.
13. 13. Add the tomatoes and the broth.
14. 14. Let the stew simmer covered for about 25 minutes.
15. 15. Rinse the chicken and pat it dry with kitchen paper.
16. 16. Cut the meat into strips.
17. 17. Wash the rosemary and dry the sprigs.
18. 18. Pluck the needles from the stems and chop them finely.
19. 19. Heat two tablespoons of oil in a pan over high heat.
20. 20. Sauté the chicken together with the rosemary for about five minutes.
21. 21. Season the meat with salt and pepper.
22. 22. Add the sautéed chicken to the pot with the stew.
23. 23. Taste the dish one last time and adjust seasoning.
24. 24. Serve the stew on plates.

Nutrition per serving

• kcal: 370
• Protein: 35 g · Fett/Fat: 9 g · Carbs: 40 g