Yield 4 servings
- 1 pound cabbage, savoy or green
- Extra-virgin olive oil
- 1 medium onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 3 garlic cloves. smashed and peeled
- 1 healthy sprig rosemary or thyme
- 1 tablespoon red wine vinegar or white wine vinegar
- 2/3 cup farro
- About 4 cups meat or poultry broth, homemade or low-sodium store-bought
- 1 tablespoon fresh lemon juice
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Cut out the cabbage core and finely chop it.
- Cut the leaves into fine shreds, either by slicing through the chunk of cabbage or by separating the leaves, rolling them into a cylinder, and slicing crosswise into 1/8-inch ribbons (called chiffonade).
- Heat 1/4 cup olive oil in a large pot or Dutch oven over medium heat. Add the onion and cabbage core, a pinch of salt, and a few twists of pepper. Cook, stirring frequently, until the onion starts to soften and become fragrant-but not at all browned-about 10 minutes. Add the garlic and cook for another 5 minutes until the garlic is soft too.
- Add the shredded cabbage leaves and rosemary. Cover the pot and let steam for a bit to soften the leaves, then toss the cabbage to help it wilt and soften more. Cook, covered, until the cabbage is very tender and sweet, at least 30 minutes.
- When the cabbage is ready, stir in the vinegar. Taste and adjust with more salt or pepper.
- Meanwhile, in another saucepan, heat a glug of olive oil over medium heat. Add the farro and cook, stirring constantly, until the farro is lightly toasted and fragrant, S to 8 minutes.
- Scrape the farro into the cabbage pot (or put the cabbage into the farro pot-whichever is bigger) and add 4 cups broth. Adjust the heat to a lazy simmer and simmer until the farro is tender and all the flavors are married, 25 to 35 minutes.
- Stir in the lemon juice. The soup should be very thick, but if it seems like it needs more liquid, add another 1/2 cup water or broth. Taste and adjust with more salt, pepper, or lemon juice. Serve the soup in shallow bowls, with a shower of Parmigiano and a drizzle of olive oil on top, with more cheese passed at the table.