Mine came out a little bit more like stew, but we decided we preferred it that way (very cozy!), and adding more broth as you wish is an easy adjustment. Borrowed from ‘Six Seasons’, by Joshua McFadden, this is another one of those super tasty meals, made with super simple ingredients – enjoy!
1/4 c. + good olive oil
2/3 c. farro
1 lb. shredded savoy or green cabbage – the core can be used, just make sure it’s finely chopped!
1 onion, thinly sliced
kosher salt and freshly ground pepper to taste
3 cloves of garlic, peeled and smashed (or sliced)
1 sprig fresh rosemary (or thyme, or both)
1 T. white wine vinegar
4 c. + good bone broth – I used beef this time but any strong broth will work well
1 T. freshly squeezed lemon juice
For serving – freshly grated Parmesan or Parmigiano-Reggiano
Heat up a good splash of olive oil in the pot that you’ll be using to make the soup, add the farro, and cook and stir for several minutes until the farro is brown and toasted. Remove the farro to a bowl and set aside.
In the same pot, heat up another good glug of olive oil and sauté the cabbage and onion with a good pinch of both salt and freshly ground pepper, for about 10 minutes until it all starts to soften. If you are using the core, it’s recommended to give those bits a head start. Add in the garlic and continue to cook for another few minutes, then add in the rosemary. Turn down the heat to low and then cover the pot and allow the cabbage to steam and continue to soften for another 15 minutes or so. The original recipe says this could take as long as 30 minutes, but I thought 15 minutes worked just fine. Add in the vinegar, give it all a good stir and then taste for seasonings, adjusting the vinegar, salt and pepper as you wish. Pour in the broth and add the toasted farro back in, then simmer until the farro is tender, about 20 minutes. Add more broth or water as needed.
Finish the pot with the lemon juice and then serve up in bowls with a solid spoonful of grated cheese.