Deep-Dish Cabbage and Farro Casserole

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Rating: (1 rated)

Recipe Yield: Serves 10 to 12

Preparation

For the cabbage and tomato layer:

2 tablespoons olive oil

1 extra-large or 2 medium sweet onions, peeled and cut into 1/4-inch pieces (about 2 cups)

1 (4.5-ounce) tube double-concentrate tomato paste

4 cloves garlic, peeled and grated, any green centers discarded

2 (28.5-ounce) cans chopped tomatoes, San Marzano preferred

1/2 cup dark brown sugar

3 tablespoons cider vinegar

Juice of 1 large lemon

1 teaspoon kosher salt

1 teaspoon freshly ground white pepper

2 fresh bay leaves

2 cinnamon sticks

6 to 8 scrapes nutmeg (see Recipe Notes)

1 large or 2 small heads (2 pounds) Savoy or green cabbage, shredded (1/4- to 1/2-inch wide shreds)

6 carrots (about 1 pound) peeled, trimmed, and cut into 1/4-inch rounds

For the meat layer:
1 1/2 pounds ground chuck, 85/15 percent fat preferred
1 1/2 pounds ground veal

For the farro layer:

2 tablespoons olive oil

1/2 medium onion, peeled and cut into 1/4-inch pieces

1 1/2 cups farro

4 cups low-sodium beef or chicken stock

Leaves of 6 sprigs fresh thyme, roughly chopped (see Recipe Notes)
1 large bunch fresh dill, stems and fronds, roughly chopped

Make the cabbage and tomato: Heat the oil in a large, heavy pan or enameled cast iron pot set over high until it shimmers. Add the onions and stir well. Cook for 2 to 3 minutes, until softened and translucent. Add the tomato paste, stir well, and cook for 1 minute. Add the garlic and cook for 30 seconds. Add the drained tomatoes and stir well. Reduce the heat to a simmer; add the brown sugar, cider vinegar, lemon juice, salt, pepper, bay leaves, cinnamon sticks, and nutmeg; and stir well. Add the cabbage and carrots and stir to coat. Cover and cook for 1 hour to 1 hour and 15 minutes, stirring occasionally, until the cabbage is very soft. Remove the cinnamon sticks and bay leaves and discard.

Meanwhile, make the farro: Heat the oil in a saucepan set over high heat until it shimmers. Add the onions and stir well. Cook, stirring occasionally, for about 5 to 6 minutes, until translucent. Add the farro and cook, stirring for 1 to 2 minutes, until toasted. Add the stock and bring to a boil; then reduce the heat to a simmer, cover, and cook for about 15 minutes or until it is al dente. (It will continue to cook and absorb liquids while it bakes). Remove from the heat. Cover and set aside.

Prepare the meat mixture: In a large mixing bowl, combine the g

Description

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