We chose red cabbage for its color, but green cabbage, kale or collards would work as well. Likewise, the pearl onions have many possible substitutes—we just like the size and shape.Freshly harvested cabbage will release liquid as it cooks, whereas cold-storage heads may require a few tablespoons of water while cooking to avoid sticking to the pan.
1 cup pearled farro
1 1/2 cups water
1 pinch sea salt
1 half head red cabbage
2 Tbsp. extra virgin olive oil
1 tsp. caraway seed
1 Tbsp. minced anise hyssop, or 1/2 tsp. fennel seed
1 leek, white only, julienned
4 pear onions or spring onions, peeled and quartered
2 Tbsp. orange juice or apple cider
1 Tbsp. raw, unfiltered apple cider vinegar
1 Tbsp. coarse mustard
Over medium heat, toast farro 3-5 minutes in a 6-qt. saucepan.
Add water and salt.
Bring to a boil, then simmer 15 minutes.
Pour into a colander to drain excess liquid; set aside.
Meanwhile, core the cabbage, cut across in 1/4″ ribbons and halve.
In a heavy-bottomed skillet over medium heat, heat oil, caraway seeds and anise hyssop or fennel seeds, leeks and quartered onions.
Cook 8-12 minutes or until onions are completely soft, borderline translucent and colorless.
Add red cabbage, anise hyssop or fennel seed, orange juice or cider and apple cider vinegar.
Mix to coat cabbage and cook 15-18 minutes.
Fold in mustard and farro to incorporate.