Why You’ll Love This Recipe
After tasting a similar dish in Los Olivos last fall, I couldn’t stop thinking about it until I recreated my own version at home. This charred cabbage hits all the notes I loved – crisp, caramelized edges, a tender center, and a deep, savory flavor that makes cabbage feel surprisingly special. The high heat does most of the work, giving you reliable browning without burning and a texture that never turns mushy.
Paired with earthy mushroom farro, it becomes a hearty vegan main dish or a standout vegetable side that fits right into a weeknight dinner or a holiday spread. If you enjoy roasted vegetables, you’ll appreciate how this technique brings out cabbage’s natural sweetness and creates a satisfying, meaty bite.
Try serving this dish alongside my crunchy cauliflower or shawarma roasted broccoli for even more color and texture at your table.
Ingredients You’ll Need
Charred Cabbage
- Cabbage: Green cabbage works best here because it holds its shape when cut into wedges. Keeping the core intact helps the wedges stay together during cooking.
- Olive oil and unsalted butter: The butter encourages deeper browning, while the oil keeps the fat from burning. Use all olive oil if you prefer a dairy-free version.
- Salt and pepper: Simple seasoning allows the caramelized cabbage flavor to shine.
Mushroom Farro
- Farro: This whole grain cooks directly with the mushrooms, aromatics, and broth. Semi-pearled or pearled barley can be used instead, as can rice – just adjust the cook time based on package instructions.
- Onion, garlic cloves, red pepper flakes, and thyme: These aromatics round out the flavor and help create a richly seasoned base.
- Sea salt and freshly ground black pepper: Simple seasoning that allows the caramelized cabbage flavor to shine.
- Sliced Mushrooms: Any variety works. They infuse the farro with an earthy depth that pairs perfectly with the charred cabbage.
- Broth or water: Vegetable stock, chicken stock, or mushroom stock all work – use what you have on hand. A combination of broths adds even more complexity.
- Fresh herbs: Parsley or chives make a clean and bright finishing touch.
How to Make This Charred Cabbage
Step 1: Preheat the oven to 450°F. Warm the olive oil and melt the butter in a large ovenproof skillet over medium heat. Place the cabbage wedges cut side down and season with salt and pepper. Cook until browned, about 10 minutes.
Step 2: Transfer the skillet to the oven and roast for 15 minutes. Flip the wedges and continue cooking for 10 minutes. If the cabbage needs more color, place it under the broiler for 1-3 minutes until lightly charred.
Step 3: Prepare the mushroom farro while the cabbage cooks. Place all farro ingredients in a saucepan in the order listed. Bring to a boil, then reduce to a simmer, partially cover, and cook for 30 minutes. If the farro isn’t tender, continue simmering until done. It should be juicy but not soupy.
Step 4: Remove the thyme sprig. Spoon the farro onto a platter and top with the cabbage wedges. Finish with herbs before serving and enjoy!
Tips for Perfect Charred Cabbage
- 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.
Storage, Make-Ahead, and Variations
- Store the cabbage and farro separately in airtight containers. The cabbage keeps for up to 3 days and reheats best in a hot oven so the edges crisp back up. The farro keeps for 4 days and reheats gently on the stovetop with a splash of broth or water.
- Both components can be made ahead of time. The cabbage holds its texture well when reheated uncovered in the oven, and the farro absorbs flavor as it rests, making it an easy make-ahead option for entertaining or weekly meal prep. You can also serve the cabbage and the mushroom farro on their own if you’re pairing them with other dishes.
- For variations, substitute semi-pearled or pearled barley (or rice) for the farro, adjusting the cook time based on the package. A drizzle of lemon juice, tahini, or chili crisp is a simple way to brighten or add heat. If you’re feeding a crowd, this pairs nicely with my maple mustard roasted fall vegetables for an easy, seasonal spread.
Recipe FAQs
No. In this recipe, the cabbage chars and cooks through without any par-cooking. Starting it cut side down in a hot skillet gives you deep color and caramelization, and finishing in the oven ensures the center becomes tender without steaming or turning mushy.
Use high heat, avoid overcrowding the pan, and allow the wedges to brown undisturbed before flipping.
Yes. A sheet pan preheated in a hot oven works well, though skillet charred cabbage typically develops deeper color.
Absolutely! It’s flavorful, hearty, and pairs with poultry, beef, fish, or vegetarian mains.
This charred cabbage with mushroom farro is simple enough for a weeknight yet special enough for entertaining. I hope it becomes a recipe you return to often!
More Vegetable Sides to Try
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Charred Cabbage with Mushroom Farro
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
- 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.
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