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Savoy Cabbage and Farro Gratin With Fontina

Savoy Cabbage and Farro Gratin With Fontina 4.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Feb 5, 2014

Savoy cabbage, with its ruffled leaves, is especially nice here because of its pretty appearance and succulent texture. But if you have difficulty finding it, regular green cabbage or even lacinato kale can be used instead. Either way, the textures will be wonderful, the melted cheese binding the tender greens and the grains, which will crisp on top into chewy, toasty bits.

Make Ahead: The gratin can be refrigerated for up to 3 days. Reheat in a 350-degree oven for 15 to 20 minutes, until it is warmed through and sizzling.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 1 cup semi-pearled farro (may substitute semi-pearled barley or rye berries)
  • Pinch, plus 1/2 teaspoon kosher salt
  • 1 small or 1/2 large savoy cabbage, cored (may substitute green or firm Napa cabbage or lacinato kale)
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 large shallot, minced
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 teaspoon caraway seed, toasted (see NOTE)
  • 1 cup homemade or no-salt-added vegetable broth
  • 1 1/2 teaspoons fresh thyme leaves
  • 5 ounces fontina cheese, freshly grated or shredded (may substitute raclette cheese)

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Directions

Toast half of the farro in a large, heavy saute pan over medium heat for 5 to 7 minutes, until lightly browned and fragrant, shaking the pan as needed to avoid scorching. Transfer to a medium saucepan; repeat with the remaining farro.

Cover the farro with water by a few inches and add the pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low; partially cover and cook for about 30 minutes or until tender yet still a bit chewy. Drain.

Coarsely chop the cabbage.

Heat the oil in the same large, heavy saute pan over medium heat. Once the oil shimmers, add the shallot and cook for 3 to 5 minutes, until translucent, stirring a few times. Add the cabbage, the 1/2 teaspoon salt, the pepper and the toasted caraway seed, stirring to incorporate.

Stir in 3 tablespoons of the broth; reduce the heat to low, cover and cook for 7 to 10 minutes, until the cabbage has wilted yet remains moist and somewhat plump. Stir occasionally and add broth if the mixture seems dry. Remove from the heat and stir in the drained farro and thyme leaves.

Add 4 ounces of the cheese and toss gently to incorporate.

Preheat the oven to 375 degrees. Use a little oil to grease a 2 1/2-to-3-quart baking dish.

Spread the cabbage mixture evenly in the baking dish, then pour 2/3 cup of the broth over it. Sprinkle with the remaining ounce of cheese. Bake for 25 for 30 minutes or until the cheese is melted, the cabbage is browned in spots and the gratin is bubbling. Wait for 10 minutes before serving.

NOTE: Toast the caraway seed in a small skillet over low heat for 3 or 4 minutes, until fragrant, shaking the pan occasionally. Remove from the heat.


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Recipe Source

From food writer Emily Horton.

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (1)

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Nutritional Facts

Calories per serving: 410


% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 8g 40%

Cholesterol: 40mg 13%

Sodium: 590mg 25%

Total Carbohydrates: 43g 14%

Dietary Fiber: 6g 24%

Sugar: 4g

Protein: 18g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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