1-2 onions, chopped

2 Tbsp butter

4+ cups beef stock

1/2 lb barley

Saute onions and beef in butter. Add lots of stock. Cook as long as possible. 45 minutes before serving, add the barley and cook until soft. Add more stock if necessary.

Cook the spinach according to package directions. Placed cooked spinach in a colander and allow to drain and cool. When cool, take handfulls of spinach and gently squeeze to remove remaining water. Place in a large bowl, and blend in the next 5 ingredients. Roll out half the pastry and line a 9-inch pie pan. Spread the spinach mixture evenly in the unbaked pie shell. Roll out the remaining pastry to make the top crust. Place on the spinach mixture, seal the edges and cut six small slits in the top crust to allow steam to escape. Sprinkle granulated sugar evenly over the top. Bake in a preheated 375 degree oven for 40 minutes or until crust is golden brown. The pie may be served either hot or cold.

1/2 Medium cabbage
1 T Butter
1 T Flour
1/2 c Water, consomme or chicken broth
1 T Brown sugar
1/2 t Salt (if the broth is salty, omit)
3 T Cider vinegar
1 Egg yolk

Shred the cabbage.

Melt the butter and cook until nutty brown. Stir in the flour for a minute. Add the liquid and stir until creamy.

Add the cabbage and salt and sugar and stir to coat. Reduce heat to medium-low and cook, covered, for 20 minutes.

Meanwhile, slowly beat the vinegar into the egg yolk. Remove the cooked cabbage from the heat and quickly stir in the vinegar/egg yolk. Set aside to cool to lukewarm before serving.