1 medium head cabbage, chopped
2 medium onions, chopped
3 medium carrots, chopped
1 medium celery, chopped
1 medium cucumber, finely chopped
1 medium onion, chopped
1 medium potato, peeled and diced
1 medium shallots, finely chopped
1 medium shallot, finely chopped
1 medium head cabbage, sliced
1 1/2 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried basil
1/2 cup olive oil
4 tablespoons white wine
salt and pepper to taste
1/2 cup chopped fresh parsley
Place the cabbage in a large pot and add water, salt, pepper, basil, olive oil, white wine, and salt and pepper. Cover and simmer for 30 minutes.
Meanwhile, in a large pot over medium-high heat, cook the onions in the olive oil until tender. Stir the radishes, celery, cucumber, onion, potato and shallots until all are evenly browned.
Stir the wheat, barley, potatoes, shallots, celery, and parsley into the cabbage mixture. Mix gently, cover and simmer for 5 minutes.
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