Sausage Meatballs with Caramelized Cabbage & Farro

Cozy, comforting nourishment to combat the last vestiges of winter.

Spring may be a mere week and a half away, but winter seems to be clinging on with all its got—at least in northern California where another atmospheric river is on the horizon. And, while my mind is wandering to sunnier days filled with asparagus, fava beans, and strawberries, my body is still craving deep, warming, wrap-you-in-a-hug nourishment. This one skillet meal checks all of those boxes.

Store-bought Italian sausage provides an already flavorful base for meatballs brightened with fresh parsley and lemon zest. After the meatballs are browned, wedges of cabbage get deeply caramelized on one side. Then, the meatballs and cabbage are nestled back in the pan with some farro, chicken stock, white wine, tomato paste, Calabrian chile paste, and lemon juice, and tossed in the oven until the farro soaks up all that braising liquid and the cabbage is meltingly tender. To balance the richness of the dish, it’s finished with plenty of tender green herbs, plus generous dollops of tangy yogurt.

HERE FOR ALL THE CARAMELIZED BITS.

Sausage Meatballs with Caramelized Cabbage & Farro

Cabbage is the unsung hero of many a vegetable crisper. It lasts a long time and can be used in so many ways—slaw and salads, okonomiyaki, stir-fries, seared and tossed with pasta, you name it. But, one of most delightful ways to cook this cruciferous gem is braised until it becomes silky and supple.

While the meatballs are great in this recipe, you could also make this vegetarian and just use cabbage, maybe garnishing with some feta at the end or nestling in halves of soft-boiled eggs after it comes out of the oven. Or, if you’re feeling lazy, you can also skip making the meatballs and add in links of your favorite Italian sausage or brown some crumbled sausage and stir that into the farro before baking.

Cook’s note: Don’t skip soaking the farro for 30 minutes! This gives it a head start and ensures it will cook through during the baking time.

Serves 4

INGREDIENTS

• 1 cup semi-pearled farro

• 1 medium Savoy or green cabbage

• 2 large eggs

• 2 tablespoons milk

• ½ cup panko bread crumbs

• 1 pound sweet or hot Italian pork sausage, bulk or casings removed

• ½ cup roughly chopped flat-leaf parsley, plus more

• ¼ cup grated Parmigiano-Reggiano cheese

• Zest of 1 lemon (about 2 to 3 teaspoons)

• 1½ teaspoons Diamond Crystal or ¾ teaspoon Morton’s kosher salt

• 3 tablespoons extra virgin olive oil, plus more

• 3 tablespoons tomato paste

• 1½ cups dry white wine

• 2 cups chicken stock

• 3 tablespoons lemon juice

• 2 to 3 teaspoons Calabrian chile paste

• ¼ cup fresh dill or basil, torn into big, bite-sized pieces

• Plain, full-fat yogurt, for serving

METHOD

1. Place 1 cup semi-pearled farro in a bowl, cover with cold water, and soak for 30 minutes. Meanwhile, preheat the oven to 375°F and prep the rest of the dish.

2. Take 1 medium Savoy or green cabbage and trim a thin slice off the core if it looks dry, leaving the core intact. Cut the cabbage in half, and then cut each half in thirds, so you have six wedges. Set aside.

3. To make the meatballs, whisk together 2 large eggs and 2 tablespoons milk in a large bowl. Stir in ½ cup panko bread crumbs and let sit for 5 minutes. Add 1 pound sweet or hot Italian pork sausage (bulk or casings removed), ½ roughly chopped flat-leaf parsley, ¼ cup Parmigiano-Reggiano cheese, the zest of 1 lemon, and 1 teaspoon Diamond Crystal or ½ teaspoon Morton’s kosher salt, and mix well, being careful not to overmix (no one wants tough balls!). Divide the meatball mixture into 12 equal portions, then using wet hands, roll each portion into a ball.

4. Heat 2 tablespoons extra virgin olive oil in a large, ovenproof skillet over medium high heat. When the oil is shimmering, add the meatballs and brown on all sides, 2 to 3 minutes per side (don’t worry if they lose their shape a little, they’ll plump and revert to their spherical selves during baking). Transfer the browned meatballs to a plate and set aside.

5. Return the skillet to medium high heat and add the remaining 1 tablespoon extra virgin olive oil. Add the reserved cabbage wedges, cut side-down, and season with the remaining ½ teaspoon Diamond Crystal or ¼ teaspoon Morton’s kosher salt. Cook the cabbage undisturbed until deeply caramelized on one side, 3 to 5 minutes. Transfer to the plate with the meatballs.

6. Reduce the heat to medium low, add 3 tablespoons tomato paste, and cook, stirring frequently until the tomato paste starts to lose its bright red color, 1 to 1½ minutes. Add 1½ cups white wine, 2 cups chicken stock, 3 tablespoons lemon juice, and 2 to 3 teaspoons Calabrian chile paste, depending on your desired heat level. Taste and adjust salt, if needed.

7. Drain the farro well, shaking to remove any excess water, add to the skillet, and stir to combine. Nestle the cabbage wedges, caramelized side up, into the skillet, and then nestle the meatballs around the cabbage. Increase the heat to high and bring to a gentle boil. Transfer the skillet to the oven and bake, uncovered, until the farro is cooked through, but still retains a toothsome bite, and the tops of the cabbage and meatballs are burnished, 40 to 45 minutes. (Check about two-thirds of the way through the cooking time and if the pan is looking a little dry, add ¼ to ½ cup of water, if needed.)

8. To finish, sprinkle ¼ cup torn dill or basil and some extra parsley leaves over the top and drizzle with a little more extra virgin olive oil. Serve immediately alongside plain, full-fat yogurt for dolloping over at the table.

---

Make-ahead: The meatball mixture can be made up to 24 hours in advance—just press a piece of plastic wrap directly on top to prevent any oxidation.

Using chicken sausage instead of pork?: Because the chicken sausage has a lower fat content than pork, it won’t render much fat when you are browning the meatballs. So, you might need a little extra olive oil when caramelizing the cabbage.