Modern Nordic Cabbage Rolls with Pork and Pearl Barley

• 120 g Pearled barley
• 2 tsp Fine sea salt
• 1 medium Savoy cabbage
• 40 g Unsalted butter
• 1 large Yellow onion
• 500 g Minced pork
• 1 tsp Black pepper
• ½ tsp Allspice
• 400 ml Chicken stock
• 200 ml Double cream

1. Heat the oven to 180°C (355°F). Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt.
2. Cook the pearled barley in the boiling salted water until tender but still holding its shape, about 25 minutes. Drain well in a colander and leave to steam-dry for 5 minutes.
3. Meanwhile, carefully separate 10 to 12 large savoy cabbage leaves and trim any very thick ribs so they fold easily. Blanch the leaves in the same pot for 2 to 3 minutes until pliable, then drain and cool briefly so you can handle them.
4. Melt half the unsalted butter in a saucepan over medium heat. Finely chop the yellow onion, then cook it with a pinch of the remaining salt for 8 to 10 minutes until soft and sweet, not browned.
5. In a mixing bowl, combine the minced pork, cooked barley, softened onion, black pepper, allspice, and the remaining fine sea salt. Mix until evenly combined, but do not overwork it.
6. Lay out a cabbage leaf and place a portion of filling near the base, then fold in the sides and roll up snugly. Repeat with the remaining leaves and filling.
7. Melt the remaining unsalted butter and brush a baking dish lightly. Arrange the cabbage rolls seam-side down in the dish in a single layer, packing them closely so they hold their shape.
8. Pour the chicken stock around the rolls, then add the double cream and gently tilt the dish to combine. Bake for 30 to 35 minutes until the sauce is bubbling and the rolls are cooked through.
9. Rest for 5 minutes so the sauce settles slightly. Spoon the rolls onto plates and serve with plenty of the pan sauce.

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