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Wednesday, January 23, 2019

Cabbage and spelt soup

I have never before made anything that was so much more than the sum of its parts: this was delicious! And the recipe was posted just after I picked up a big white cabbage, a huge bunch of rosemary and some shallots from our vegetable club, and a little rooting around revealed we also had some spelt in the house... It took a while but it was amazing - I've never enjoyed anything with long-cooked cabbage this much! Strangely reminiscent of pasta+chickpeas, which we also love.

1 lb cabbage, white, savoy or green
olive oil
1 medium onion, thinly sliced
salt and pepper
3 garlic cloves, smashed and peeled
1 sprig of rosemary or thyme (used rosemary)
1 tbsp apple cider vinegar
2/3 cup uncooked farro (not sure what farro is - used pearled spelt because that's what we had)
c 4 cups veg stock
parmesan rind (optional)
1 tbsp lemon juice
shaved parmesan, to finish (optional)

Cut out the cabbage core and finely chop it. Cut the leaves into fine shreds or about 1/8-inch ribbons. Heat c 3 tbsp olive oil in a large pot over medium heat. Add the onion and cabbage core, some salt and pepper, and cook, stirring frequently, until the onion starts to soften but is not yet browned, about 5-7 min. Add the garlic and cook another 3-5 min, until the garlic softens too. Add the shredded cabbage leaves and herb sprig, if using. Reduce the heat to medium-low and cover the pot and let it steam a bit to soften the leaves, then toss the cabbage to combine with other ingredients. Cook, covered, until the cabbage is very sweet and tender, approx 30 min. Stir occasionally.

Meanwhile, in a small frying pan, heat a glug of olive oil over medium and add the uncooked farro. Toast it, stirring, for a few minutes, until half a shade darker.

When the cabbage is ready, stir in the vinegar. Taste and season with more salt and pepper. Add toasted farro, stock, and parmesan rind. Bring mixture to a lazy simmer and cook for 25-35 min, until farro is tender and all the flavors are married. The soup will be very thick, but if you’d prefer more liquid, add another 1/2 cup stock or water. Taste and adjust seasoning again. Stir in lemon juice. Ladle into bowls and finish each with a drizzle of olive oil and a shower of parmesan (if using), with more parmesan passed at the table.

Soup keeps well in the fridge for 3 days, and for weeks or longer in the freezer.


I ended up making this twice! The first time we wowed over it at home, the second time I made double, and it was 3 meals - one dinner at home, one work lunch for seb and me, and I took the final portion for lunch with C and new baby M.
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