Roast Cabbage with Quinoa or Farro

Ingredients for the Cabbage
1 small head cabbage (2 pounds), any kind, halved, cored and thinly sliced
2 tablespoons olive oil
1/2 teaspoon fine salt
Freshly ground black pepper

Ingredients for the Grain
1 cup water
1/2 cup quinoa (preferably red) or farro
1/3 cup dried cranberries
1/2 teaspoon fine salt
2 large eggs
2 tablespoons red wine vinegar

Position a rack in the middle of the oven and preheat to 425 degrees.

Spread the cabbage on a large, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt. Season with a few grinds of black pepper, toss lightly and place in the oven. Roast for 15 minutes. Using tongs, toss the cabbage a bit, and then roast for another 10 minutes, or until some of the cabbage is wilted and silky and some is crisp and brown.

Make the quinoa or farro: Meanwhile, in a medium saucepan over high heat, combine the water, quinoa or farro, cranberry and salt. Bring to a boil, then cover and decrease the heat to the lowest setting. Cook until the grain is tender (about 15 minutes for quinoa, longer for farro). Remove from the heat and keep covered.

Bring a small saucepan of water deep enough to cover two eggs to a boil over high heat. Add the eggs to the water and cook to your liking: 6 minutes for soft-boiled, 8 minutes for hard-boiled. Drain, rinse the eggs under cold water until cool enough to handle, then peel and halve.

When ready to serve, toss the grain with the vinegar. Put into two dinner bowls. Top with cabbage and then the egg halves.

Makes two servings.

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