Savoy cabbage with goat’s cheese and barley risotto
Savoy cabbage with goat’s cheese and barley risotto

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, savoy cabbage with goat’s cheese and barley risotto. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Savoy cabbage with goat’s cheese and barley risotto is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Savoy cabbage with goat’s cheese and barley risotto is something which I’ve loved my entire life.

Fried Green Tomatoes with Goat Cheese and Sage. Meatball Soup with Cabbage and Barley. Miniature Pumpkin, Stuffed with Mushrooms, Walnuts and Bacon.

To get started with this particular recipe, we must first prepare a few components. You can cook savoy cabbage with goat’s cheese and barley risotto using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Get Olive oil for frying
  2. Take 1 Savoy cabbage
  3. Get 300 g brussels sprouts
  4. Prepare 1 Onion
  5. Get 2 Garlic cloves
  6. Take 100 g Pearl barley
  7. Make ready 3 tablespoon Plain flour
  8. Get 400 ml Whole milk
  9. Prepare 200 ml White whine
  10. Get 100 g Sun-dried tomatoes drained
  11. Prepare 100 g Taleggio cheese
  12. Make ready 100 g Goat’s cheese
  13. Prepare Bunch fresh basil
  14. Get 50 g Parmesan

The biggest bonus: Instead of gradually infusing the barley with stock, you cook it on its own. Savoy cabbage at its best, a great accompaniment to any meal - particularly the Christmas turkey or part of your Hogmanay meal. Soften shallots before stir-frying with cabbage and fennel seeds for a low fat, healthy side dish - perfect with a hearty roast dinner. Place a small piece of parchment paper on a baking sheet.

Instructions to make Savoy cabbage with goat’s cheese and barley risotto:
  1. Clean and halve the Brussels sprouts, cut the cabbage to quarters and chop the onion basil and drained sun-dried tomatoes. Preheat the oven for 220C.
  2. In a large pan or casserole dish fry the cabbage and the sprouts for about 3minutes. Set aside.
  3. Reduce heat add a little bit more oil and fry the onion until soft. Add the garlic and pearl barley and fry them for another 3-5 minutes.
  4. Stir in the flour and cook for another minute. Add the white wine, turn the heat up and bubble for a minute. Reduce the heat and add the milk and stir it until creamy. Simmer it for 20 minutes stirring every so often until the barley soften.
  5. Add the sun-dried tomatoes, basil, taleggio and goat’s cheese. Stir it until the cheese melt.
  6. In a oven proof dish (or in your casserole dish) put the risotto on the bottom and arrange the cabbage and sprouts on the top. Sprinkle the Parmesan on the top and bake it for 25-30 minutes. I also kept it covered in the first 10 minutes of baking.

Savoy cabbage is distinctive-looking, with pretty ruffled leaves. Savoy cabbage is distinctive-looking, with pretty ruffled leaves. You can use it in any recipe that calls for green cabbage, or try it in one of these tried-and-true recipes. Pearl barley and bacon cassarole Rice with cabbage Red rice with meat. My family stopped by for lunch.

So that’s going to wrap this up for this special food savoy cabbage with goat’s cheese and barley risotto recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!