Cabbage and Farro Soup

Recipe adapted from Joshua McFadden via Deb Perelman

1 pound cabbage, savoy or green
1/4 cup, plus more olive oil
1 medium onion, thinly sliced
Kosher salt and freshly ground black pepper
3 garlic cloves, smashed and peeled
1 sprig of rosemary or thyme
1 tablespoon red wine or white wine vinegar
2/3 cup uncooked farro
About 4 cups chicken or vegetable broth (homemade or store-bought)
1 tablespoon fresh lemon juice
Shaved parmesan, to finish

Cut out the cabbage core and finely chop it. Cut the leaves into fine shreds or about 1/8-inch ribbons. Heat 1/4 cup olive oil in a large pot or Dutch oven 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 to 7 minutes. Add the garlic and cook another 3 to 5 minutes, 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 stir it well with the other ingredients in the pot. Cook, covered, until the cabbage is very sweet and tender, up to 30 minutes, but could be as soon as 15-20 minutes. Stir occasionally.

Meanwhile, in a small skillet, heat a glug of olive oil over medium heat 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 and broth. Bring mixture to a lazy simmer and cook for 25 to 35 minutes, 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 broth 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, with more parmesan passed at the table.

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