Budget Barley, Cabbage and Cheese Bake with Crispy Mustard Topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   2. Place the pearl barley and water in a medium saucepan. Bring to a boil, reduce the heat, and cook for 25 minutes until the barley is tender and has absorbed most of the liquid. If excess water remains, drain it.

3. 3

   3. While the barley cooks, heat the remaining vegetable oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened.

4. 4

   4. Add the garlic, green cabbage, salt, black pepper, and sweet paprika. Cook for 8 minutes, stirring, until the cabbage softens and reduces in volume. Remove from the heat.

5. 5

   5. In a large bowl, whisk the eggs with the milk and mustard until well combined.

6. 6

   6. Add the cooked barley, the sautéed cabbage mixture, and 60 g of the grated cheese to the bowl. Mix until evenly combined.

7. 7

   7. Transfer the mixture to the greased baking dish and level the top with a spoon.

8. 8

   8. In a small bowl, mix the breadcrumbs with the remaining 30 g of grated cheese. Sprinkle this topping evenly over the bake.

9. 9

   9. Bake for 15 minutes at 200 °C / 400 °F. Then broil for 2 more minutes if needed, until the top is golden and crisp.

10. 10

    10. Let rest for 5 minutes before serving so the bake sets and slices more neatly.