Smoky Hotpot w/ Cabbage & Barley

Cabbage soup! Did you ever think you’d be making cabbage soup? I know it doesn't sound that sexy but try calling it a smoky hotpot instead and I think you’ll agree it is definitely deserving of a spot at your table. I love barley in soups of all kinds, but in this recipe the barley breaks down deliciously as it cooks, turning this hotpot into a half-soup, half-congee creation that will warm you from the inside out. The ideal dish when it’s raining cats and dogs on your cabbages and you want to feel toasty and cozy inside.

Smoky Hotpot w/ Cabbage & Barley

Serves 2-3

Ingredients

2 onions, diced in thick chunks

4 cloves garlic, finely diced

2 tbsp olive oil

3/4 cup pearl barley

1 litre stock (4 cups water and 2 stock cubes)

4 bay leaves

1 tsp Dashi stock

1/2 tsp Tamari

1/2 tsp lemon juice

1 tsp smoky paprika

1 tsp cracked black pepper

400g cabbage, roughly chopped into chunks

3 slices of sourdough

3 cloves of garlic

3 tsp olive oil

A little extra smoky paprika (to serve)

A few sprigs of fresh marjoram (to serve)*

Method

Put the onions, garlic and olive oil in a deep, heavy-bottomed frying pan and cook until the onion is soft and translucent.

Add the barley and cook for a few minutes longer, then add the stock and bay leaves.

Cook for 20 minutes then add 2 more cups of water, the Dashi stock, Tamari, lemon juice, smoky paprika, black pepper and cabbage.

Cook a further 20-30 minutes, until the cabbage has wilted and turned soft and silky.

Drizzle each sourdough slice with 1 tsp olive oil and place under the grill to toast on both sides. Once toasted, rub each slice with one garlic clove (the clove should almost dissolve into the toast).

Dish up into 3 bowls and serve topped with fresh marjoram and an extra pinch of smoky paprika, with grilled garlic bread on the side.

*Note: If marjoram isn’t available, use fresh thyme or oregano.

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