Tired of eating yesterday's cabbage salad? Got some barley?
Rinse the barley; cover with cool water; soak overnight. The next morning, rinse the barley thoroughly; then cover with cool water, bring to a boil and simmer until chewable or soft. Now add the cabbage salad, dressing and all, cover with chicken broth (the broth you've dutifully prepared and frozen the last time you had roasted chicken), simmer until cabbage is cooked; about 5 to 10 minutes is all you'll need. (Or even quicker, in place of the barley, you could use rice or boulghour pilaf from last night's dinner!) Adjust seasoning, and serve hot with thick slices of a good bread. You'll never stop making this one!