|Source||Ann Swearingen (1985)|
2 hours, 20 minutes
Combine barley and broth in a large pan. Simmer, covered, 2 hours. Heat 3 tablespoons oil in skillet and sauté onions, cabbage and parsley; cook until soft, but do not brown. Make a white sauce by heating 1/4 cup oil, then stirring in flour, milk, bouillon cubes and celery salt. Cook until thick. Add white sauce to barley and broth. Stir in sautéed vegetables. Taste for seasonings. Serve sprinkled with bacon bits, croutons and ham. Well worth the effort!