Barley-Cabbage Pie


  • 1 Cup Barley
  • 3 Cup water
  • 1 medium Onion
  • 2 medium Carrots
  • 2 medium Parsnips
  • 2 Cup Cabbage; chopped
  • 1/2 Cup water (from cooking the vegetables)
  • 2 Tbsp. Tamari
  • 2 Tbsp. Nutritional yeast
  • 1 tsp. Thyme
  • 1/4 tsp. Caraway seeds
  • 1 egg
  • 1 Double crust 10-inch pie shell, unbaked
  1. Wash the barley. Place it in a large kettle with the water, and bring to a boil. Lower heat, cover and simmer for 1 hour, or until the water is absorbed.
  2. While the barley is cooking, prepare the vegetables: chop the onion and slice the carrots and parsnips, and steam them, along with the cabbage, until they are tender-crisp.
  3. Mix together the cooked barley and vegetables. Add the remaining ingredients. Mix well.
  4. Spread the mixture into an uncooked 10-inch pie shell. Cover with the top crust. Cut a whole into the top crust to let steam escape.
  5. Bake at 375 degrees for 35 minutes, or until the crust is golden brown.


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