Servings:
6
Prep Time:
20 mins
Total Time:
50 mins
Ingredients
-
1 cupwalnuts (4 ounces)see savings
-
2 tablespoonsunsalted buttersee savings
-
2 tablespoonsextra-virgin olive oilsee savings
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1medium red onion, finely dicedsee savings
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1 poundred cabbage, cut into 1-inch pieces (4 cups)see savings
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2 tablespoonsred wine vinegarsee savings
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Salt and freshly ground peppersee savings
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1 1/2 teaspoonschopped thymesee savings
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1/2 cupwatersee savings
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2 cupsThyme-Scented Speltsee savings
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4 ouncesricotta salata cheese, crumbled (1 cup)see savings
Directions
1.
Preheat the oven to 350 degree . 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.
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