Defrost the rolls. While defrosting chop the onion finely and fry until golden color. When the onion is ready, add the chopped and strained sour cabbage, a spoon of dried marjoram and chopped small cubes of bacon.

Fry everything thoroughly, add juice from the cabbage if necessary, if it isn’t sour enough, and depending on the cabbage, add some salt and pepper. Put the rolls on the cabbage, cover with the lid and stew.

Rinse out all the starch from the pearl barley using running water. Put the pearl barley into a saucepan, pour 2 glasses of water, add some salt and cook for about 20 minutes. When the pearl barley absorbs all the water, take it off the cooker and add a spoon of butter and chopped parsley. Mix everything thoroughly.

Serve on a plate.

Enjoy your meal!