Charred Cabbage with Mushroom Farro
This charred cabbage is all about deep caramelization and crisp edges, transforming an everyday vegetable into something truly special, whether you serve it as an easy weeknight side or a more elevated dish. To make charred cabbage, you sear cabbage wedges in a hot skillet until deeply caramelized, then finish them in the oven until tender with perfectly crisped edges, a method that delivers beautiful browning without burning and keeps the centers soft but never mushy. It’s substantial enough to enjoy on its own with savory mushroom farro.
Servings: 6 servings
Ingredients
Charred Cabbage
- 2 Tablespoons unrefined olive oil
- 1 Tablespoon unsalted butter
- 1 medium head of green cabbage with core intact, cut into 6 wedges through the core
- Salt and pepper to taste
Mushroom Farro
- 1 cup farro
- ½ large onion cut in half again and thinly sliced
- 2 garlic cloves thinly sliced
- pinch of red pepper flakes
- 1 sprig fresh thyme no need to remove leaves
- 2 teaspoons sea salt
- freshly ground black pepper to taste
- 2 Tablespoons unrefined cold pressed extra virgin olive oil
- 4 cups cleaned and sliced mushrooms of choice
- 2 cups water vegetable stock, chicken stock, mushroom stock or a combination
- To garnish: finely chopped parsley and/or chives (optional)
Instructions
- Preheat the oven to 450 degrees F.
- In a large (I used 13-inch) oven-proof skillet over medium heat, warm the olive oil and melt the butter. Place the cabbage wedges cut side down (on one of the cut sides), season with salt and pepper and cook until browned, about 10 minutes. (You can start the farro now - go to step 5)
- Place the skillet with the cabbage in the oven and cook for 15 minutes. Flip the wedges to the other cut side down and cook for an additional 10 minutes.
- If the cabbage doesn’t have enough color, turn the broiler on and broil until cabbage is lightly charred, approximately 1-3 minutes.
- While the cabbage is cooking, prepare the mushroom farro.
- Place all ingredients into a medium saucepan or stockpot in the order listed, with farro first, then onion, etc. Bring uncovered pan to a boil over high heat, lower heat to a simmer, partially cover and stir occasionally. After 30 minutes, farro should be tender. If it's not, cover and continue to simmer for a few more minutes. There should be a little liquid at the bottom of the pot, but it should not look like soup. Turn off the heat and cover until ready to serve. The longer it sits, the more liquid will be absorbed. Personally, I like this a little juicy.
- Remove the sprig of thyme and discard it. Transfer the farro to a platter or shallow bowl and top with the cabbage wedges.
- Garnish with parsley and/or chives.
Notes
Recipe Tips
- Keep the wedges intact. Cutting through the core helps the cabbage stay together while achieving crispy cabbage on the outside and a tender interior.
- Choose the right pan. A cast-iron skillet encourages deeper browning and prevents steaming. If you don’t have one, preheat a sheet pan in a very hot oven for similar results.
- Don’t rush the sear. Allowing the cabbage to sit undisturbed in the pan creates the best caramelized cabbage.
- Broil at the end if needed. This guarantees those golden charred edges without overcooking the center.