Blind scouse and red cabbage

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the blind scouse

  • 30g/1oz butter
  • 2 bay leaves
  • small bunch thyme, leaves picked
  • 2 onions, diced
  • 1 leek, sliced
  • 2 potatoes, peeled and diced
  • 1 litre/1¾ pint vegetable stock
  • 100g/3½oz pearl barley, soaked
  • 2 tbsp nutritional yeast flakes
  • 2 carrots, peeled and diced
  • 1 small swede, peeled and diced
  • splash Worcestershire sauce
  • salt and freshly ground black pepper

For the dumplings

  • 100g/3½oz self-raising flour
  • 50g/1¾oz salted butter
  • 1–2 tbsp chopped horseradish, from a jar
  • 1 tsp chopped fresh thyme
  • 2 tbsp snipped fresh chives

For the red cabbage

  • 2 tbsp olive oil
  • 2 onions, sliced
  • 1 small red cabbage, sliced
  • 2 Bramley apples, peeled and sliced
  • 1 bay leaf
  • 75g/2⅔oz light brown sugar
  • 50ml/2fl oz red wine vinegar
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