Savoy Cabbage Rolls Stuffed with Pumpkin and Pearl Barley | Autumn Main Dish

Rinse the pearl barley thoroughly in a sieve, then cook in twice the volume of lightly salted water or stock for about 25-30 minutes until half-tender, then drain.

Bring water to a boil with a little salt in a large pot. Carefully peel off 8 intact outer leaves from the Savoy cabbage, then blanch them in boiling water for 2-3 minutes until pliable. Transfer to ice water, drain, and carefully shave down the thick leaf veins.

Finely chop the onion, peel the pumpkin and cut it into small, half-centimetre cubes, and finely chop the cleaned brown button mushrooms as well.