Thick savoy cabbage and barley stew with chickpeas, carrot cubes and parsley in a deep plate
European Recipe

Savoy cabbage, barley and chickpea stew

Barley cooks first with carrots and onion, followed by finely sliced savoy cabbage and cooked chickpeas. Mustard and parsley finish the stew.

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Total time 50 min
Calories 432 kcal
Servings 3 servings
Difficulty Easy
By the Published Editorially approved

Why this recipe works

Savoy cabbage and barley as a warm meal

Small pearl barley gives this stew texture and lightly thickens the broth. Savoy cabbage is added towards the end to suit its cooking time. Canned chickpeas keep preparation simple. The quantities make three warm main meals.

Vegetarian Dinners One-Pot Recipes Autumn Recipes Pulses

Recipe

Savoy cabbage, barley and chickpea stew

Savoy cabbage, small pearl barley, carrots and chickpeas cook into a thick vegan autumn stew in one pot.

Ingredients

3 servings

Method

  1. 1

    Cut vegetables

    Wash savoy cabbage and slice into fine strips. Finely dice carrots, chop onion and parsley. Briefly rinse barley in a sieve.

  2. 2

    Precook barley

    Heat oil in a large saucepan and cook onion and carrots over medium heat for 3 minutes. Add barley, water and salt, bring to a boil and simmer covered over low heat for 20 minutes. Stir occasionally.

  3. 3

    Add cabbage and chickpeas

    Stir in cabbage and chickpeas and simmer gently, covered, for another 10 minutes. Barley and cabbage should be tender, though barley may retain a little bite. If the package time differs, cook longer and add a little water as needed.

  4. 4

    Season and serve

    Stir in mustard, pepper and parsley. Divide straight into deep plates. The stew should be thick but retain a little liquid between the ingredients.

Kitchen know-how

Tips for Savoy cabbage, barley and chickpea stew

Choose small barley

The times refer to small pearl barley. Larger grains often take longer; the package instructions take priority.

Stir along the bottom

Barley starch thickens the liquid. Occasionally stir right down to the bottom so nothing sticks.

Variations

How to adapt this recipe

Replace chickpeas with the same rinsed, drained weight of cooked white beans. Stir gently; nutritional values change.

Replace savoy cabbage with the same trimmed weight of finely sliced pointed cabbage. Check tenderness; nutritional values change.

Nutrition per serving

432kcal
58.4 gCarbohydrates
18.1 gProtein
9.6 gFat

Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Savoy cabbage, barley and chickpea stew

No soaking is intended for the specified small pearl barley. It is briefly rinsed, then cooked in the pot. For another type, follow its package instructions.

The amount refers to already cooked chickpeas. Soak and fully cook dried chickpeas separately according to the package, then weigh the edible quantity. That extra time is not included.

Barley takes longer than finely sliced savoy cabbage. Adding the cabbage later lets it soften without cooking throughout the entire barley cooking time.

Pour in a little water, stir gently and simmer briefly again. Barley absorbs liquid; the dish should retain a small amount of thick broth when served.

Keep cooking

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