Warm Spelt with Red Cabbage and Ricotta Salata

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(1,249)
1 Review
By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Published on December 6, 2013
Warm Grains with Red Cabbage and Ricotta Salata
Photo: © Tina Rupp
Active Time:
30 mins
Total Time:
50 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup walnuts (4 ounces)

  • 2 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • 1 medium red onion, finely diced

  • 1 pound red cabbage, cut into 1-inch pieces (4 cups)

  • 2 tablespoons red wine vinegar

  • Salt and freshly ground pepper

  • 1 1/2 teaspoons chopped thyme

  • 1/2 cup water

  • 2 cups Thyme-Scented Spelt

  • 4 ounces ricotta salata cheese, crumbled (1 cup)

Directions

  1. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 12 minutes, until golden. Let cool, then coarsely chop.

  2. 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.

Originally appeared: March 2010

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