![Warm Grains with Red Cabbage and Ricotta Salata](https://cdn.statically.io/img/www.foodandwine.com/thmb/Qfp67ciG1lSWXGdcar7kZKhaaQw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201003-xl-cabbage-ricotta-grains-2000-ec12fbaaca06483783eec10c87242b26.jpg)
Ingredients
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1 cup walnuts (4 ounces)
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2 tablespoons unsalted butter
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2 tablespoons extra-virgin olive oil
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1 medium red onion, finely diced
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1 pound red cabbage, cut into 1-inch pieces (4 cups)
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2 tablespoons red wine vinegar
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Salt and freshly ground pepper
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1 1/2 teaspoons chopped thyme
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1/2 cup water
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2 cups Thyme-Scented Spelt
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4 ounces ricotta salata cheese, crumbled (1 cup)
Directions
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Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop.
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In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented Spelt, ricotta salata and toasted walnuts. Transfer to a bowl and serve.